To allow the coconut flour absorb moisture, let the batter stand for at least 10 minutes - better yet for half an hour. And you could even prepare it ahead of time, refrigerate covered over night, and stir again when ready to use.
Slowly add the wet to the dry mixture while whisking. Keep whisking vigorously until well mixed and no lumps remain.
Brush or spray a little coconut oil into an 8-inch pan and heat on medium-low.
Once heated, add about 3 tablespoons of batter and swirl the pan to spread it out evenly.
Cook for a few minutes until bubbly and lightly browned.
Repeat with the remaining batter. Regrease the pan as needed.
Store any leftover crepes in an airtight container to keep them from drying out.