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/
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