In a mixing bowl, whisk together almond flour, eggs, coconut milk, and salt until smooth. Allow to rest for 5 minutes.

Heat a non-stick skillet over medium heat and add coconut oil.

Pour about ¼ cup of batter into the skillet, tilting to spread evenly. Cook for 2-3 minutes.

Gently flip the crepe and cook for another 1-2 minutes until lightly golden.

Transfer cooked crepes to a plate and cover to keep warm. Repeat with remaining batter.

Serve warm with desired toppings like berries or eggs.