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PdfPut the eggs, almond milk, butter, ¼ tsp salt and coconut flour in a blender and mix until well combined. Set the mixture aside and let rest for at least 20 minutes. The batter should have a runny consistency.
Place the leftover meat, butter, hard boiled eggs, thyme, sage and ¼ tsp salt in a large food processor, and pulse until well blended but not overmixed. Set aside.
Heat a nonstick skillet on medium heat and add ½ tsp of the cooking fat to the skillet. When hot, add ¼ cup (60 ml) of the batter, then immediately swirl the pan to cover the bottom. Cook for about 1 minute, until golden on the bottom, then flip and cook for about 30 seconds on the other side. Stack the cooked crepes on a plate covered with a towel to keep warm and moist.
When all of the crepes are cooked, process with filling. Add about ¼ cup (52 g) of the filling to the center of each crepe and fold them over the filling, then roll the crepe closed forming a tube.
Heat about 1 tablespoon (15 ml) of cooking fat in a large nonstick skillet and add the crepes, about four at a time. Brown on all sides.
You can serve the crepes with Creamy Tahini Sauce (page 145) or Creamy Avocado Dressing (page 144).