For the crêpe batter:
- 4 cups whole wheat flour (about 500 grams)
- 4 1/4 cups plant-based milk (1 liter)
- 6 eggs
- 2 tablespoons vanilla rum
- 2 tablespoons unrefined sugar
- 3 tablespoons olive oil
- 2 tablespoons unsweetened cocoa powder (about 20 grams)

For the coconut mascarpone cream:
- 1 1/4 cups mascarpone (about 300 grams)
- 3/4 cup coconut milk (about 200 grams)
- 4 eggs
- 1/2 cup unrefined sugar (about 100 grams)

- Unsweetened cocoa powder, for dusting

Start by making the crêpe batter:
In a blender, add all the ingredients except the cocoa powder and blend, or in a large bowl: whisk the eggs with the sugar, then add the milk, rum, oil, and vanilla, and mix. Add the flour and mix again.

Divide the batter evenly into two bowls. Add the cocoa powder to one bowl and gently mix.

Lightly oil a crêpe pan or skillet and cook the crêpes. Stack the plain crêpes in one pile and the cocoa crêpes in another.

To make the mascarpone cream: Whisk the mascarpone and coconut milk with the egg yolks and sugar. Beat the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture.

To assemble: Place a plain crêpe on a serving plate and spread with mascarpone cream. Top with a cocoa crêpe and spread with more cream. Continue alternating crêpes and cream until all ingredients are used, finishing with a layer of cream on top.

Chill in the refrigerator for 2 hours. Dust with cocoa powder before serving.