To make the sauce: Place 2 cups strawberries and coconut milk in a high-speed blender. Blend until pureed and smooth. Store sauce in fridge until ready to serve
To make dairy-free crepes: Place all crepe ingredients in cleaned high-speed blender. Blend on high until smooth on no clumps are left, about 2 minutes.
Heat a 10-inch crepe or non-stick pan to medium-high heat. Brush pan with just a few drops of cooking oil. Lift hot pan from burner and pour ½-cup of batter in the center. Swirl around to fill until batter reaches edges of the pan and creates a thin layer.
Place on hot burner and cook 1-2 minutes until bottom lightly browned and top of crepe is mostly dry. Carefully rotate and cook the other side 1-2 minutes.
Remove from pan and place crepe on a plate and lightly cover with foil. Repeat process to make remaining crepes.
To serve: Fill crepes with the desired amount of strawberry slices, drizzle with strawberry coconut sauce. Roll tightly and top with more sauce, shredded coconut and a dollop of whipped topping.
The consistency of the batter is important: It should be very thin, unlike pancake batter. Aim for roughly the consistency of half and half creamer.
Make sure there are no clumps: Using a blender or mixture ensures there are no clumps, which are very noticeable in a thin cooked crepe and causes breaking
Pan size should be roughly 10-inch: The batter spreads to the edge of the pan. You want to pan the size of your final crepes.
Type of pan: Regular non-stick works, but one with a bit of texture creates even oil distributed and the little bumps help prevent sticking even more.
Make sure pan is hot and lightly greased: Use just a few drops of oil and brush to create a thin layer. A hot pan prevents sticking and creates fast, even cooking.
Pouring batter: Lift pan off the heat, pour about ½-cup of batter in the center and swirl pan until batter reaches edges and creates an even, thin layer.
Cooking: Cook just until the bottom is lightly browned. The liquid on top should mostly cook and it will look just slightly moist. Carefully flip with a spatula and cook 1-2 minutes more.
Serving: Keep crepes covered and warm while cooking a full batch. Serve immediately with desired fillings and toppings while still warm.