Paleo Crepes

In a food processor, pulse together the coconut flour and eggs. Add the coconut oil and water and pulse until thoroughly combined.

Heat 1 teaspoon of the coconut oil in an 8-inch skillet over medium-low heat. Scoop ¼ cup of the batter onto the skillet and tilt it to spread the batter to the edges of the pan.

Cook until small bubbles form and burst on the surface of the crepe, then flip and cook the other side, 4 to 5 minutes total. Transfer the crepe to a plate.

Repeat the process with the remaining oil and batter, then fill with your favorite filling and serve. See related blog post for my filling ideas.