These can be made as sweet or savory depending upon what you add to them.
Whisk together flour, milk, eggs and oil.
Heat a lightly greased (with coconut oil) cast iron skillet or griddle. If you have an infrared thermometer, heat to at least 350-400F. If not, wait until coconut oil just starts to smoke.
Pour batter slowly into pan or onto griddle until it spreads to about 4-6″. This could be any size depending on your preference. Brown on one side only. As the crepe cooks through, it will thicken and solidify.
When all signs of liquid batter are gone, remove crepe with a spatula. Place on a plate and lightly fill with fruit, jam, cream cheese, etc. Roll and sprinkle with powdered sugar. For a savory crepe, the sky is the limit – meat, veggies, cream cheese and scallions, etc. Roll and drizzle with an appropriate sauce.
Repeat with remaining batter.