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In a large blender, blend all ingredients until smooth and well combined. Place in the refrigerator for 30 minutes, to let the coconut flour begin absorbing some of the liquid.
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Preheat a very nonstick (read notes) 10 1/4 inch pan on medium-low heat. A light rub of coconut oil is a good idea if your worried about the non-stickiness of your pan.
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Pour a scant 1/4 cup (just under 1/4 cup, or 3 1/2 tablespoon) into the pre-heated pan and swirl around until the pan is evenly coated. Cook until the outsides of the crepe darken and the inside feels just set, this takes 4-6 minutes depending on your pan. Mine were perfect about 4 1/2 minutes.
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Very gently pick up the crepe and gently flip over. Cook until the other side is just set, only 20-30, you don't want to dry them out! Repeat until all the batter is used.
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Top with whatever your heart desires and devour.
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Notes:
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1. These crepes can be sticky, so make sure you use a really good quality nonstick pan. I originally made this recipe with a really old pan that has all it's nonstick goodness scraped off, and it did not work. I used it an excuse to get new pans and, voila! Perfect crepes!
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2. It really helps to preheat your pan for a good 5 minutes before starting to make the crepes, since the temperature is so low.
