Almond flour crepes

Melt 1 tbsp of butter. Whisk the melted butter, eggs, Splenda, vanilla, salt and coconut milk together. Add in the almond flour and mix well. Grease a frying pan and set your heat to medium high. Use a laddle to spoon your batter into the hot pan. Tilt your pan around to help the butter spread out into a thin even layer. Cook for about 2 minutes until the bottom is light brown. Use a spatula to flip in one quick motion. Yields 6 crepes. Adapted from http://swisspaleo.ch/paleo-blueberry-breakfast-crepes/