Place a large nonstick frying pan on the stove and set the heat to low-medium.
While the pan is heating up, add the eggs, coconut milk, coconut flour, arrowroot starch/flour, maple syrup, vanilla extract, and salt to a large mixing bowl and whisk until the batter is smooth.
Add one teaspoon of coconut oil to the pan (or as much coconut oil as it takes to make sure the entire pan is well coated in oil).
Measure 3 tablespoons of crepe batter into a small bowl or cup, then pour the batter into the hot pan and immediately lift the pan and swirl the batter around so that it spreads out evenly and forms a circle shape.
Cook for about 3 minutes or until the edges of the crepe look slightly crispy and the center seems solid enough to flip.
Use a spatula to flip the crepe, then continue to cook for 1 minute.
Repeat until all the crepe batter is finished, adding a small amount of coconut oil to the pan (just enough to ensure the pan is well coated) with each new crepe.
Serve warm with your choice of filling.
Makes 8 coconut flour crepes.