Recipe:

• Blend together the coconut flour and eggs first. Then add in the coconut oil, almond milk, maple syrup, and salt and blend all of it together well.
• Melt ghee in a non-stick pan over the stove on medium heat. (Tip: I found that a flat square pan worked best for this and made it easier to flip than a circle pan did.)
• Pour a thin layer of the batter from the blender onto the pan, it should naturally make a circle shape but it’s okay if it isn’t perfect since it’s going to be folded anyway! .
• Let the batter cook until bubbles form (around 2-3 minutes) and then flip it and let it cook another 2-3 minutes. If you’re having trouble flipping, make sure they have cooked enough on the first side. Practice makes perfect but it’s okay if they fold in the pan! When they are browned a little on both sides, transfer them to a tortilla warmer, kitchen towel, or oven set very low to keep warm while you make the rest.
• Once they are all made, roll and stack them. To top the crepes, pulse in a clean blender coconut flakes and a little coconut sugar to make a sweet topping. Sprinkle this over the crepes and add a honey drizzle and lemon.