1 cup almond or coconut milk
4 tablespoons coconut flour
1/4 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons melted coconut oil, plus more for the pan
Mix the ingredients in a medium bowl and let sit for 10 minutes while the coconut flour thickens. Heat a medium sauce pant over medium heat. Add 1/2 tablespoon coconut oil. Add 1/4 cup crepe batter, swirling pan to cover bottom with the batter. Cook for about 1 minute, then using a spatula VERY carefully flip the crepe and cook for about 15 seconds. (This was a lot trickier than with a normal crepe, so be patient.) Repeat with remaining crepes. Serve warm with fruit and a dash of cinnamon.
It's mostly eggs, so a great source of protein, fat and vitamins. Eggs contain all vitamins except C, so if you use strawberries they fill that void.