Blend the batter: Add eggs, almond milk, cream, almond flour, coconut flour, melted butter or oil, vanilla (if using), sweetener (if using), and salt to a blender. Blend until completely smooth, 20–30 seconds. The batter should be thin and pourable.

Rest the batter: Let it sit for 5–10 minutes. This allows the coconut flour to hydrate, preventing tearing and helping the crepes cook evenly.

Preheat the pan: Heat a nonstick 8–10 inch skillet over medium heat. Lightly grease with butter or coconut oil. The pan should be hot but not smoking.

Swirl the batter: Pour about 3 tablespoons of batter into the center of the pan. Immediately lift and tilt the pan to spread the batter into a thin, even circle.

Cook the first side: Cook for 30–45 seconds until the edges look set and lift slightly. The surface should go from shiny to matte with light golden spots underneath.

Flip gently: Slide a thin spatula around the edges to loosen, then flip carefully. Cook the second side for 15–30 seconds. Don’t overcook; you want flexible, soft crepes.

Repeat: Transfer the crepe to a plate and cover with a clean towel to keep warm. Lightly grease the pan again and repeat with remaining batter.

Serve: Fill with your choice of sweet or savory fillings and roll or fold. Enjoy warm.