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In a medium size bowl, mix the dry ingredients.
In a large bowl, mix the eggs, then add the milk, water, and coconut or avocado oil. Do not add the cooking oil, saving that for the pan.
Slowly add the dry ingredients to the wet ingredients, mixing well with a whisk to minimize clumping. (Or use a slow-speed blender to mix the batter.)
Note: The batter will be thinner than pancake batter. If the batter appears too watery, slowly add more cassava flour. If the batter seems too thick, add a couple tablespoons of purified water. Adjust batter consistency slowly to acquire the correct texture.
Add 1 teaspoon of coconut oil at a time to a large stainless steel pan on medium-high heat, tilting as melting to cover the pan well.
Once the pan is heated, add 1/4 cup of mixed batter to the pan, tilting the pan to allow the batter to cover the pan thinly in a circular pattern.
After approximately 2 minutes, use a spatula to lift the edges of the crêpe. If lifting well, attempt to turn the crêpe. Heat for up to 2 minutes on the second side; don’t overcook.
Coat 1 teaspoon of coconut oil in the pan in between batches. You may need to lower the heat to medium after several batches are completed.
Recipe modified from Otto’s Naturals