Combine all ingredients in a blender and whiz until smooth and frothy. Rest for five minutes to allow the coconut flour to absorb the liquid, then blend again.
Heat a nonstick pan over medium heat.
Holding the pan at an angle to the burner, pour a scant 1/4 cup of batter into the pan. Quickly rotate the pan with your wrist and spread the batter all over the surface of the pan to form a thin circle.
Cook for 90 seconds, until the top is nearly set. Work a thin spatula underneath the edges of the crepe before carefully flipping to the other side. Cook for 15 seconds, then remove from pan.
Repeat with the remaining batter.
Place the raspberries in a bowl and defrost 8-12 hours or overnight. Add orange juice to berries and stir.
Place a metal bowl and your whisk attachment in the freezer for 5-10 minutes. Add the coconut cream to the chilled bowl and whip on high for 2 minutes, until fluffy. Add the vanilla extract and whisk to combine.
To assemble, spread each crepe with coconut whipped cream and top with raspberries. Roll or fold each crepe and enjoy!