Put all of the ingredients in a blender, except the flour and blend well.

Stop the blender. Add in the GF flour to the blender and finish blending. It shouldn’t be lumpy. If it’s too thick, feel free to add a tbs of almond milk and mix it together.

Heat a skillet on low/medium heat with coconut oil. Make sure the pan is very well greased.

Once the skillet is hot, pour the batter slowly into the pan. You’ll want it as thin as possible. Take the pan and tilt it to let the batter spread to cover the bottom of the pan.

Each crepe won’t take long to cook because they are so thin. They should be completely firm on the bottom before you flip them to cook the other side. Each crepe should take less or about a minute to cook.