Gluten Free Almond Flour Crepes

In large bowl, beat together:
1 1/2 cups water (I think next time I'm going to reduce the amount of water just a little)
6 eggs
1 1/2 cups (blanched, not the rough one that includes the skins) almond flour
2-3 Tablespoons Coconut Flour
1/2 tsp Sea Salt
Allow batter to rest for 30 minutes.

Preheat non-stick 10" skillet and coat with oil, spray, or butter. (I use coconut oil)
Mix batter for a few seconds before making each crepe as it separates very quickly. Pour about 3 Tablespoons (I use a soup ladle full) of batter into the pan, and lift the pan and tip it around to distribute evenly. Cook on medium heat until light brown on the bottom. Do not try to remove too soon because they will collapse and be mushy. Gently slip a spatula under the crepe and flip. When done turn out onto a clean kitchen towel to cool; afterward they can be stacked and won't stick to each other. I wrap them up in the same towel I cooled them on to absorb any subsequent moisture, lay them on a strong paper plate so they don't bend while storing and then put it all in a ziplock in the fridge. They last at least a week so I haven't frozen any yet but I'm sure that would be okay too with proper caution.