Mix 2 tbsp flax meal with 6 tbsp of water and set aside for 10 minutes to thicken. This is your egg replacer for the crepe batter.
Heat a non stick frypan (skillet) over a moderate heat.
Sieve dry ingredients together in a large mixing bowl.
Pour in the coconut cream/water mixture and vanilla extract, then whisk until smooth, adding a little extra water if necessary to reach a smooth pouring consistency.
Add a small knob of coconut oil to your pan and swirl to coat the bottom.
Pour 1/3 cup of batter at a time into the pan. Swirl into a nice and evenly round shape, then cook for 1-2 minutes or until bubbles are popping through the batter, the top is drying slightly and the underside is lightly golden, then flip and cook for a further 30 seconds to a minute on the other side. Remove to a plate or low oven, and continue to cook crepes until your batter runs out, adding another smidge of coconut oil to the pan from time to time.