Place all the crepe ingredients in a blender and blend until smooth and combined. Place the crepe batter into the refrigerator for at least an hour.
After the batter has chilled for one hour, spray acrepe pan (or small pan) with cooking spray and heat on medium heat.
Using a scant 1/4 cup scoop the batter into the pan and tilt with a circular motion so that the batter coats the pan evenly.
Cook the crepe until the edges begin to go golden brown and lift away from the sides of the pan ( about 1 minute.)
Use a thin spatulato lift the side of the crepe of the pan, and then quickly flip the crepe with your fingers and cook for an additional 30 seconds. Place the cooked crepe onto a plate and repeat until all the batter is gone, stacking the crepes on the plate. Place the cooked crepes into the refrigerator to cool for at least 1 hour.
Turn the beaters down to low power and gradually add in the powdered sugar. Once all the sugar is combined, beat the frosting on high speed until it is light and fluffy, about 5 minutes. Place into the refrigerator until ready to use.
Place one crepe on a plate and drop a heaping 2 Tbsp of the cream cheese frosting on top. Use an off-set spatula to spread the frosting out over the whole crepe in a thin layer.
Sprinkle the frosting with a heaping 1/2 Tbsp of the chopped pistachios and place another crepe on top, gently pressing to adhere the crepes together. Repeat these steps until you get to the last crepe.
Once you get to the last crepe, spread all off the remaining frosting over top, and along the sides, in a thick, smooth layer.
Gently press the coconut flakes along the top and sides of the cake and place back into the refrigerator to set for at least 2 hours. *
Serve immediately from the refrigerator and DEVOUR.
** You will notice that the frosting becomes thin and slightly watery as it is exposed to warm crepes, and room temperature. This is why it is very important to chill it before serving, or your layers will just slide off each other!