1 1/3 Cup Tapioca Starch
1/2 Cup Coconut Flour
8 eggs
1/4 Cup oil
1 Cup water or almond milk

– Blend together all ingredients until smooth and LET SIT 30 minutes
– Pre-heat crêpe pan and season with coconut oil.
– Pour 1/3 Cup batter into skillet and swirl to coat pan.
– When the sides begin to pull away from the skillet, flip crêpe briefly and then slide into plate.
– Fill with whatever you like.