1. Preheat your oven to low heat (to keep the crepes warm) - I did 70°C (158°F).
2. In a big bowl, mix all the dry ingredients together. Then slowly start adding the liquid, about 1/2 cup at a time and whisk until you reach thin batter consistency. Set aside to rest for 10 minutes, then stir again.
3. Heat a big low edge crepe pan over medium high heat with about 1/4-1/2 tsp coconut oil. Lower the heat to low-medium.
4. Pour in about 1/4 cup of the batter at a time (this depends on how big your pan is) and shake and lean/move the pan so that the batter spreads and creates a circle (I learned how to do this right testing this recipe about 5 times so don't worry if they're not perfectly round, it takes practice.)
5. Cook for 2-3 minutes, until the edges start to rise and peel off the pan and the crepe is easy to flip, cook for additional 2-3 minutes on the other side until slightly golden (again, this depends on how thick your crepe is).
6. Do the same with the rest of the batter adding coconut oil in between crepes if needed.
7. Put them all on a big plate, cover with another plate (preferably a higher one - for soup or sth) and keep them in the oven to keep them warm until you're ready to eat them.
8. Enjoy with some berry chia jam, tahini chocolate sauce (recipe below), and fresh berries.

Tahini Chocolate Sauce:

1. Mix all the ingredients for the sauce in a small bowl except the water.
2. Start adding the water 1-2 tbsp at a time until you reach desired consistency.