Put the flour, salt and sugar into a mixing bowl.
Gradually whisk in the egg, egg yolk and milk until smooth and combined.
Cover with cling film and leave to rest in the fridge for 30 minutes.
Heat a pancake/crepe pan to a medium heat. (Make sure the pan it fairly hot before spooning in the batter otherwise you will get thick rubbery pancakes).
Dip a piece of kitchen paper into the oil and wipe around the pan.
Ladle in one ladleful of the batter into the pan and swirl it round making sure it coats the bottom.
Pour any excess batter back into the bowl and fry the pancake for 30 seconds to 1 minute. (The pancake should be nicely golden on its base).
Carefully flip it over and finish cooking the pancake for a further 30 seconds. (This side will have small brown blisters on it).
Slide the pancake onto a plate and repeat with the rest of the batter.
Put the sugar and water in a large saucepan and melt over a low heat, stirring gently.
Bring up the temperature and bring the sugar syrup to the boil. (Do not stir now as this will cause crystals to appear.)
The sugar syrup will slowly turn into a caramel. (It is a medium mahogany colour with normal sugar but coconut sugar is already dark so you need to wait for it to thicken slightly and until the room smells of caramel.)
Quickly, but carefully pour in the coconut cream and beat it back to a smooth texture as the cold cream will make the caramel seize.
Beat in the organic virgin coconut oil, vanilla and salt and when smooth and combined.
Transfer to a jam jar or two to cool.
Spread the inside of your crepe with a good 2 tablespoons of the salted caramel to serve.