| tapioca flour | ½ cup (64 g) |
| coconut flour | 1 tbsp |
| finely ground sea salt | ¼ teaspoon |
| large eggs | 4 |
| egg whites | 2 |
| ight coconut milk or almond milk | ½ cup |
| honey | 1 tbsp |
Weigh the flours and place in a blender or food processor with the salt, eggs and egg whites, milk, and honey. Pulse until fully incorporated and no lumps remain. (Alternatively, if mixing by hand, combine the flours and salt; then, in a separate bowl, whisk together the eggs, egg whites, milk and honey. Make a well in the center of the dry ingredients and slowly add the liquids.)
Heat an 8- to 10-inch crepe pan or skillet over medium-high heat. Add a small amount of oil to the pan and spread evenly, covering the bottom and sides of the pan.
Ladle about ⅓ cup of batter (depending on the size of your pan) and swirl the pan so the batter spreads thinly around and covers the bottom evenly.
Cook for about 45 seconds on the first side, or until the edges start to separate from the pan. Use a spatula to loosen and flip the crepe over. Cook on the second side for 15 seconds and turn out onto parchment paper or a plate.
Continue with the remaining batter, adding a little more oil to the pan if the crèpes begin to stick.
