Preparation Time: 30 minutes
Preheat a 9 inch skillet over medium-low heat.
Add all ingredients in a bowl and beat well to combine. A whisk works fine. (Room-temp ingredients blend the easiest.)
Allow a few minutes for it to thicken slightly. It will have the consistency of very thin pancake batter. (Stir in between each crepe you make.)
Grease your skillet with more coconut oil or butter/ghee.
Pour in 1/4 cup of the batter and immediately roll it around to evenly coat the bottom of the pan.
Cook for approximately 1 minute on first side.
Flip and cook for just a few more seconds on the other side.
Enjoy with a variety of fillings (berries are best!) and toppings. Store any extras in an airtight container in the fridge.
Make a double batch and refrigerate or freeze some for future meals. That uses almost a whole carton of egg whites, too
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