Crepes (with Coconut Flour)

• 2 Eggs
• 2 Tbsp. Coconut Oil or Butter, melted
• 1 tsp Sugar
• 1/8 tsp Salt
• 2 Tbsp. sifted Coconut Flour
• 1/3 Cup Coconut Milk

1. Blend together eggs, oil, sugar, and salt.
2. Thoroughly mix in coconut flour. Stir in coconut milk.
3. Heat 1 tablespoon of coconut oil in a small skillet. Pour a fourth of the batter into the skillet;
   immediately rotated skillet until a thin layer of batter covers the bottom of the skillet.
   Crepe should be about 5 to 6 inches in diameter.
4. Cook until batter is bubbly and cooked around the edges. Turn and cook other side.
5. Cover one side of crepes with your choice of chopped fruit, nuts or jelly. Roll up and top with a small dollop of fresh whipped cream.

Make 4 crepes