Start warming a 10 inch skillet with the coconut oil or butter in the pan over medium heat.
Whisk eggs & almond milk in a large bowl.
In a smaller bowl, whisk together the arrowroot flour, coconut flour, & salt.
Add the dry ingredients to the wet ingredients and whisk.
Pour the warmed up coconut oil or butter from the pan into your mixture and whisk again until very well combined and it’s not lumpy. It should be like a thin pancake batter consistency.
Add a bit more fat (coconut oil or butter) to your pan and swirl it around to coat the pan, including the sides.
Using about a 1/3 of a cup of batter, pour it into the pan and quickly swirl the pan around to spread the batter all the way around the pan and up the sides.
Allow the crepe to cook for a couple of minutes until the edges start to pull away from the pan. Using a spatula, flip the crepe over and cook for a few more seconds on the second side.
Repeat until you’ve used all your batter - adding a bit of fat into the pan before each crepe.
Note - just like with pancakes, the first one can be a mess. Don’t get discouraged! Try again!
They also firm up a bit as they cool down.