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Place all ingredients for the crepes in a blender and blend until smooth.
Heat a large skillet to medium and add a small amount of coconut oil - just enough to lightly coat the surface.
Measure out ⅓ cup crepe batter and pour it into the center of the hot skillet. Rotate the skillet in small circles to allow the batter to spread out just a bit (don’t spread the batter as thinly as you would a regular wheat flour crepe).
Cook until many air bubbles rise to the surface, about 1 to 2 minutes. Carefully flip with a spatula and cook an additional 20 to 30 seconds.
Transfer to a plate and serve with honey and fresh berries (or toppings of choice).
Repeat for remaining batter.