• We're doing this in a blender, dears, so grab yours!
• Dump it all in there and blend for 5 minutes, until everything is super incorporated. Check consistency - you're hoping for melted milkshake thickness. A good way to check - dip your finger in the batter, it should be coated to near-opaqueness with a thin, bubbly coat.
• Chill your batter, covered, for at least 4 hours or overnight.
• Warm your non-stick pan over medium heat and throw a ½ teaspoon of coconut oil in there, swish around. Grab a ⅓ cup measuring cup, fill it, grab the pan with your left hand, and pour at the top of the pan, swirling quickly, until the batter has circled and coated the entire bottom of your pan. If you didn't quite make it around, you might need to thin the batter just a little bit with more water/soymilk. You can also pour just a little more batter in, quickly, to repair the crepe.
• It can be tricky getting the batter to coat the pan when using oil - but trust me, it'll prevent disaster. You'll get the hang of it after a couple, and any misshapen crepes can be hind in the midst of the cake!
• Cook these guys at medium heat for 4-5 minutes on side one, another 2 minutes on side two. They will be browned on the first side - which is tasty and fine. They don't become chewy or crispy, as there's no gluten. Stack them on a plate as you go - no worries, they'll be fine.

For filling:

• I used about 1 ½ cups of strawberry agave jam (2 large containers strawberries, juice of one lemon, ½ cup agave, simmered) and 1 cup agave-sweetened hazelnut spread.

  I dusted each layer with carob as I went, as well as over the top. You can also use cocoa powder.

  And spooned the leftover, thickened strawberry syrup all over the place too.