Coconut Flour Berry Crepes
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2 eggs
2 tablespoons coconut oil, melted
1/4 teaspoon vanilla extract (can substitute almond extract)
1/8 teaspoon salt
2 tablespoons coconut flour, sifted
small pinch of nutmeg
pinch of cinnamon
1/3 cup coconut milk
1-1/2 cups blueberries (or other berries)

In a medium bowl with a wire whisk, beat together the eggs, oil, vanilla, 
and salt. Mix in sifted coconut flour, nutmeg and cinnamon; stir in coconut
milk.

Heat an 8-inch skillet over medium heat. When hot, melt a tiny pat of 
coconut oil in the pan. Pour 1/8 cup of batter in the skillet and swirl 
around in pan until a thin layer of batter covers the bottom. The crepe 
should be about 6-inches in diameter.

Cook 1-2 minutes, or until batter is bubbly and cooked around the edges. 
Flip the crepe and cook the other side for 1-2 minutes more, or until done.

Fill the crepes with the berries, and if you wish a light dusting of 
coconut flour.

Makes about 6 crepes.

Adapted from: Tropical Traditions: Free Coconut Recipes