1 cup So Delicious Dairy Free Culinary Coconut Milk
Mix together flax seed and warm water. Let stand for five minutes. Meanwhile, melt 6 tablespoons of coconut oil in a ten inch skillet on medium heat. Add the coconut oil, coconut milk beverage, and the pancake mix to the flax mixture, stir until combined.
Pour 1/2 cup of crepe batter into the hot skillet and tilt the pan in a circular motion to create round, thin cakes. Cook 2-3 minutes on each side, until the edges turn gold brown. Increase heat if necessary. Set the finished crepe aside to cool. Repeat the crepe process until all the batter is cooked.
To make the filling, combine the hazelnut butter and the culinary coconut milk with a mixer until smooth. If needed, warm the nut butter slightly.
To assemble, carefully layer each crepe with hazelnut filling until all the crepes are stacked. Top with powdered sugar, chopped hazelnuts or chocolate syrup or shavings.