Whisk eggs together, then add in water and coconut oil.
In a separate bowl, combine dry ingredients (coconut flour, arrowroot flour, salt)
Slowly add dry ingredients to wet and whisk thoroughly until no clumps remain, this will take a minute or two. Let batter sit for 10-15 minutes at room temperature.
Warm pan over medium-low heat, add oil or butter and make sure it is evenly coating the entire pan.
Pour ~1/2 cup mixture in the middle of the pan and tilt back and forth in order for the batter to spread thinly across the entire pan.
Cook for 2-3 minutes, flip, and cook for 1-2 more minutes. Repeat process (adding more butter or oil before each crepe) until batter is gone. Mine made 5 large crepes.
Fillings & Toppings - Spread a thin layer of natural Sunbutter on the crepe, followed by a thin layer of yogurt. Place 6-8 banana slices throughout. Roll the crepe. Repeat process for each crepe. Top with strawberries, cacao nibs and/or chocolate chips and Sunbutter drizzle
