Melt 20 g butter. Mix 75 g flour, sugar, salt and eggs. Stir in 100 ml milk. Gradually stir in butter. Let the dough swell for about 20 minutes. Grease a pan (approx. 15 cm Ø) with oil in portions.
Put about 1/8 of the dough into the pan. Bake one side until golden brown, turn the crêpe over and finish baking. Bake the rest of the dough in the same way. Let the baked crêpes cool down.
In the meantime heat 125 ml of milk. Chop the chocolate and add to the milk with 1 tbsp. butter. Melt while stirring. Remove the pot from the stove. Let the ice cream thaw, spread on the crêpes. Fold the crêpes into quarters.
Serve immediately with chocolate sauce on plates. Sprinkle with coconut flakes.