Place ingredients in a mixing bowl. Mix well until the batter is pourable but not too thin or watery.
Heat the cast-iron skillet over medium heat
When hot, add a small amount of coconut oil, heatl until hot, and the oil completely coats the pan. Test the heat of the pan by adding a drop of water; if it splatters, it's ready.
Add 1/4 cup of batter to the pan.
Cook until the top is bubbly and the edges are dry.
Flip carefully and cook for 2 to 3 minutes on the other side.
Repeat until all crepes are prepared. Add more oil to the pan if it's necessary.
Keep warm by placing on a plate and covering with a dish towel.
Leftovers can be sealed in the refrigerator for 2 days or frozen for about a month. Place between sheets of parchment paper before freezing to prevent sticking, and to make them easy to defrost as you want to use them.