Ingredients:

Crepes

2 Cups                All-Purpose Flour

¼ Cups               Cane sugar

¼ tsp.                 Salt

2 ½                      Cups a2 Milk™ 3.25% Homogenized Milk

6                          Eggs

¼ Cups               Butter or vegan spread, melted

1 tsp.                  Vanilla extract

Toppings

2 Cups                Coconut Whipped Topping

¼ C.                     Shredded Coconut

Directions:

In a mixing bowl, whisk together the flour and sugar. Set aside.

In a blender, combine the milk, eggs, butter or butter spread and vanilla paste. Slowly add the dry ingredients and blend until the batter is smooth.

Pour ¼ Cup batter into the bottom of a non-stick pan over medium heat. Immediately lift and tilt the pan in a circular motion, working the batter to the edges of the pan in one even coat.

Cook for 1-2 minutes before flipping to brown the other side. Repeat to make 12-18 crepes.

Allow the crepes to cool slightly before stacking with parchment paper to prevent sticking.

Spoon the whipped topping into a piping bag fitted with a ¼-inch circular tip. To begin the cake assembly, pipe a small circle of whipped topping onto a cake stand or a plate and affix the first crepe.

Working in layers, pipe a ring of whipped topping around each crepe, about ½ inch inside the edge. Pipe dots of spread toward the center. Stack the next crepe on top and repeat.

Top the last layer with remaining whipped topping and sprinkle with shredded coconut.