In a mixing bowl, sift the tapioca starch and coconut flour, add the salt, and mix.

Add the coconut oil and eggs, and mix while gradually pouring in the coconut milk.

Heat a pan or crêpe maker over medium heat. Lightly grease it with a paper towel. When the pan is hot, pour a ladle of batter, spreading it evenly across the pan. Cook for 20 to 30 seconds, then flip the crêpe to cook the other side.

Place the crêpes on a plate, sprinkle a little sugar between each crêpe, and to prevent them from drying out, cover with plastic wrap or aluminum foil.

Enjoy warm with your favorite toppings.