These Coconut Flour Crepes are gluten-free, low-carb and paleo. Add your favorite fillings like whipped cream and berries for a wholesome treat!
Break the eggs into a large bowl. Whisk them until they look uniform and combined.
Whisk in the remaining wet ingredients - water, coconut oil and vanilla extract. Then add coconut flour, tapioca starch and salt.
Whisk everything together vigorously until well mixed and no lumps remain.
Let the batter stand for at least 10 minutes. This resting time will allow the coconut flour to absorb more of the liquid (the batter will get thicker).
Once heated, pour about 3 tablespoons of batter and swirl the pan to spread it out evenly. Cook for a few minutes until bubbly and lightly browned.
Serve crepes with your favourite savoury or sweet fillings, like whipped cream and berries.
*for strict keto use almond flour instead of starch