Use an immersion blender to combine all the ingredients together. You can also use a blender on low speed. Blend for less than 30 seconds to avoid to add too much air in the batter. Using one of those methods avoid coconut flour lumps in the batter, a manual whisk is not recommended!
Set aside 5-10 minutes to let the fiber absorb the moisture. You should obtain a slightly thick batter, not as thick as pancake batter but thicker than a regular french crepe batter. It is a bit 'grainy' too, that is normal. If too liquid - could happens if you didn't measure the egg white in cups or grams - adjust adding 1 teaspoon coconut flour at a time until the batter is slightly thick as on my video.
Cook the crepes
Place a 8-inch crepe pan over medium heat. It is very important to use a non stick pan like mine here or crepes may stick to your pan!
Add 1/2 teaspoon of coconut oil to coat the bottom of the pan. I like to rub the oil with a piece of absorbent paper.
Let the pan 1 minute under medium, until it gets hot.
Pour 1/4 cup of crepe batter, in the center of the pan.
Immediately use the back of a tablespoon to spread the batter into a round circle shape crepe. To do so, place the back of the spoon in the center of the scooped batter, by circular motion spread the batter from the center to the outside until it forms a nice, thin, round circle crepe. Don't tilt the pan to spread this batter or it will bread and won't work as for regular french crepes. See recipe video for more details on spreading.
Cook for 2-3 minutes or until the bottom of the crepe slightly browned, the border get darker and the top is drying out.
Flip the crepe
Carefully work a spatula underneath it and flip the crepe. Cook on the other side for barely 30 seconds or just to set the batter.
Cool down on a plate for few minutes then spread your favorite toppings.
Protein/low carb sweet filling
Fill your crepe with 1/4 cup of protein yogurt, fresh berries, and a tablespoon of almond butter. Feel free to sprinkle extra sugar free icing powder on top or sliced almonds!
Store your crepes in the fridge, on a plate, covered with plastic wrap to avoid them to dry out. You can store them up to 4 days in the fridge.
Rewarm slightly on a hot pan for 1 minute or microwave 30-45 seconds.
Crepes size: I made 6 crepes of 20 cm with this recipe.Crepe pan: use a non stick pan or a crepe pan like this one.