I have altered the recipe just slightly, I like the flavor of vanilla in my breakfast "breads", but other than that this is all from against the grain blog.
For the Crepes
1 cup almond milk
3 tbln coconut flour, sifted
2 tsp coconut oil, melted
1 tsp arrowroot
1/4 tsp salt
1/4 tsp vanilla
coconut oil for the pan
For the filling:
frozen strawberries and blueberries
1 fresh sliced banana
For the whipped cream:
1 can whole coconut milk
Whisk all ingredients until completely blended, let sit about 10 minutes for the flour to absorb the liquid. I continued to whisk the batter before I poured it into the frying pan to keep it well blended and avoid clumps.
heat a flat skillet on med, lightly cover in coconut oil to grease the pan. Pour the batter slowly onto the pan. the batter is very runny, but if you want to spread it out you can, just very carefully and slowly move the pan around by the handle. I found you don't really need to spread it out, the batter will spread mostly by itself, plus it will keep its pretty round shape if you just let it be. Let the crepe cook until the sides are slightly brown and the top is no longer runny, carefully flip the crepe, lightly brown the other side and remove to a plate to cool. this recipe makes about 8+ crepes.
We used frozen blueberries and strawberries and sliced fresh bananas for our filling along with a coconut whipped cream (again from "against the grain" blog). Take a few scoops of each of the frozen berries and put inside a pot and turn on med. I added a small spoon of honey, but it's really not necessary if you don't want it. I let that boil and melt until we had a running hot syrup, than I set aside to cool.
Whipped cream: Put the cans contents in the fridge overnight. Carefully remove the top layer of the coconut milk (all the yummy fat looking topping) and put in a bowl, whip with a hand blender until peaks form add a small amount of honey and vanilla if you want.