Savory Crepes

These crepes are delicious served with  cinnamon,  butter  and  fresh  berries,  too,  but  for  an appetizer I  prefer savory fillings.

• In a large bowl, slowly pour the coconut milk and butter over the coconut flour, whisking and mashing with a fork so a smooth paste forms.
• Briskly whisk the egg whites so they get nice and frothy. Pour  the  egg  whites  in  with  the  coconut  paste  in  four additions, whisking well with a fork or whisk between each addition. Adding  the  egg  whites  slowly  ensures  that  the batter will  be  smooth;  otherwise,  coconut  flour  can  clump together and be lumpy.
• Add a tablespoon of oil or butter to a 10-inch skillet over medium heat. Pour just enough batter in the pan to coat the bottom (you should have enough batter to make 4 crepes). Quickly swirl the pan around so the batter spreads evenly.
• If necessary, after one minute you can gently loosen the edges of the crepe by sliding a rubber spatula underneath the  crepe to prevent sticking.
• After  three  minutes,  flip  the  crepe  with  a  large,  flat pancake turner or a spatula. If you are adding a filling that you want to warm up, you can add it now across the middle of the crepe and put a lid on the skillet. If you are not adding a filling, it is not necessary to put a lid on the skillet.
• Either way, cook for 2 more minutes, then fold the crepe and slide it out of the pan.