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.