Mix the batter. In a blender, combine 1 cup almond flour, 2 tablespoons tapioca starch (or cornstarch), 3 large eggs, 3/4 cup well-shaken coconut milk, 1 teaspoon vanilla, 1 tablespoon maple syrup, and a pinch of salt. Blend until silky smooth, 15–20 seconds. The batter should be pourable, like heavy cream. If it’s too thick, blend in 1–3 tablespoons water.

Rest the batter. Pour the batter into a bowl and let it rest for 15–20 minutes at room temperature. This reduces bubbles and helps it spread thinly. Give it a gentle stir before cooking.

Prep the berries. Toss 2 cups of mixed berries with 1–2 teaspoons maple syrup and a squeeze of lemon. Add a little zest if you like a brighter flavor. Set aside to macerate while you cook.

Heat the pan. Set a small nonstick skillet (8–9 inches) over medium heat. Lightly brush with butter or coconut oil. You want the pan hot enough that a drop of batter sizzles, but not so hot it browns immediately.

Swirl the first crepe. Pour 2–3 tablespoons of batter into the center and quickly tilt the pan in a circle to spread it into a thin, even layer. Aim for a delicate, lace-edged round.

Cook and flip. Cook 45–75 seconds, until the edges look set and the underside is lightly golden. Loosen the edges with a thin spatula, then flip in one smooth motion. Cook the second side 20–30 seconds. Transfer to a plate and cover with a clean kitchen towel to keep warm.

Repeat. Lightly grease the pan between crepes. Adjust the heat as needed to maintain gentle browning. Stir the batter occasionally to keep it uniform.

Fill and fold. For a simple finish, spread a spoonful of yogurt down the center, add berries, and fold into quarters or roll into cigars. Drizzle with maple syrup, sprinkle toasted almonds, and dust with powdered sugar if you like.

Serve right away. Crepes are best warm, when they’re soft and flexible. Offer extra berries and syrup at the table.