In a medium mixing bowl, combine 1 cup of almond flour, 3 large eggs, 1 cup of full-fat coconut milk, and a pinch of salt. Whisk until smooth and let rest for 5 minutes.

Place a non-stick skillet over medium heat and warm for about 2 minutes. Add 1 tablespoon of melted coconut oil and swirl to coat.

Pour about 1/4 cup of the batter into the skillet, tilting to spread into a thin layer. Cook for about 2-3 minutes until edges lift and center appears dry.

Flip the crepe carefully, cooking for an additional 1-2 minutes until slightly browned.

Remove the finished crepe and repeat the process with the remaining batter, adding more coconut oil as needed.

Serve immediately with fillings such as berries or sautéed vegetables.