1. To make the crepes, mix the flour, sugar, and salt in a large bowl. Whisk in the milk slowly, then add the eggs and melted butter and whisk until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
2. Place the chocolate in a medium-size bowl. Heat the cream in a small saucepan over medium heat until boiling. Pour the cream over the chocolate and stir until smooth. Set aside for 30 minutes.
3. Meanwhile toast the coconut in a nonstick skillet over medium heat, stirring constantly, until lightly browned, about 7 minutes. Spread on a plate to cool.
4. Whisk the filling until slightly thickened. Be careful not to over beat, or mixture will become stiff. Set aside. It will continue to thicken, but use when still slightly warm to spread more easily.
5. Heat an 8-inch crepe pan or nonstick skillet over medium heat until hot; a drop of water should skitter across surface. Dab the softened butter with a paper towel and wipe the pan very lightly. Pour in a scant 1/4 cup of the crepe batter and quickly tilt and swirl the pan until the batter evenly coats the bottom. This may take a few tries. Cook until the batter bubbles and looks dry, about 1 to 1 1/2 minutes. With the tip of a knife, release the edge of the crepe and flip using your fingers. Cook the other side until golden, about 45 seconds. Remove the crepe to a plate and cover with paper towel. Repeat, stirring the batter often.
6. To assemble, drizzle a plate with some caramel sauce. Spread 2 heaping tablespoons of the filling along the lower third of a crepe and roll it up; alternately spread the filling over the bottom half of a crepe, and fold into quarters. Drop a dollop of whipped cream on top and sprinkle with some coconut.
Recipe used with permission, Chocolate-coconut crepes recipe © 2003 David Leite. Photo © 2003 Pornchai Mittongtare. All rights reserved.