Add all ingredients to a blender.

Blend on medium speed for 30 seconds until batter is completely smooth.

Refrigerate batter for 30 minutes.

Heat a nonstick frying pan, preferably 10 inches, over medium heat.

Spray with nonstick baking spray and add ¼ cup of batter, swirling to coat the bottom.

Cook for 1 to 2 minutes on medium to high heat. Once it starts bubbling and the batter looks cooked through, flip the crêpe and cook for one extra minute on the other side, or until golden brown.

Repeat until you run out of batter, adding a little spray between each crepe. Keep the crepes warm on a plate as you work by covering them with a towel.

Serve with raspberries, toasted coconut and whipped cream.