Low-carb crepes filled with whipped cream and fresh berries.
Place all ingredients in a blender and blend until smooth. Let sit for 10 minutes to allow the coconut flour to absorb the liquid. Blend again just before frying the crepes.
Preheat a 6-inch cast iron skillet over medium-low heat for 5 minutes. Add a small amount of butter, and swirl to cover the bottom of the pan. Pour in a scant 2 tablespoons of batter and swirl the pan so that the batter covers the bottom of the pan.
Cook until the crepe is beginning to brown on the bottom. Run a metal spatula around the edges of the crepe to loosen. Carefully grab the edge of the crepe with both hands and quickly flip it over. Be very cautious to not burn yourself! Cook on the other side until beginning to brown. Remove to a plate. Repeat with remaining batter, adding more butter to the pan as needed.
Place the cream and vanilla in a deep bowl. Whip with a hand mixer until stiff peaks form (or soft peaks if that's what you prefer).
Place a crepe on a plate. Spread with some of the whipped cream. Place the berries on top. Roll up the crepe and eat with a fork.