In a medium bowl whisk together coconut flour, tapioca starch and salt. In another bowl combine eggs, water, coconut oil and vanilla extract.
2
Slowly add the wet to the dry mixture while whisking. Keep whisking vigorously until well mixed and no lumps remain.
3
Let batter stand for at least 10 minutes. This will allow the coconut flour to absorb more of the liquid (the batter will get thicker).
4
Brush or spray a little coconut oil into an 8-inch pan and heat on medium-low. Once heated, add about 3 tablespoons of batter and swirl the pan to spread it out evenly.
5
Cook for a few minutes until bubbly and lightly browned.
Flip the crepe and cook a few more minutes. Repeat with the remaining batter. Regrease the pan as needed.
