In a blender or large mixing bowl, combine the flour, eggs, coconut cream, water, honey, salt, and melted coconut oil. Blend or whisk until completely smooth with no lumps visible, about 30 seconds.
Let the batter rest at room temperature for 10-15 minutes to allow the flour to hydrate fully. The consistency should coat the back of a spoon but still pour easily.
Heat an 8-inch nonstick skillet or crepe pan over medium-low heat. Lightly grease with coconut oil using a paper towel.
Pour 1/4 cup of batter into the center of the hot pan, then immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer covering the bottom.
Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden. Use a thin spatula to gently flip the crepe.
Cook the second side for 30-45 seconds until just set and lightly spotted with golden brown. The second side cooks faster than the first.
Transfer the cooked crepe to a plate and repeat with the remaining batter, lightly greasing the pan between each crepe as needed.
Serve warm or at room temperature, folded or rolled with your favorite toppings like fresh fruit, whipped cream, or a dusting of powdered sugar.
