The flour that I created these gluten-free crepes with is a blend of sorghum and tapioca from Nu Life Market but you can use any GF choices. The trick to making a crepe is you want the batter a thin consistency and the pan hot but not too hot. If it sizzles it is ok but if the coconut is burning and you see smoke the heating point is too hot. I prefer using coconut oil for cooking/baking with higher temperatures because of it's stable heating point. Each stove top can be different so if you see slight smoke turn it down. I found that adding a little more coconut oil between each crepe made for an easier flip. If you notice the batter becoming too thick add a little more milk or water to keep it thin. The flax can thicken batter as it sits. Making these ahead worked well especially because I only had one small frying pan. They hold up well between wax paper in the fridge for a few days. Heating them up in the pan or toaster oven worked great but it only took a minute. Please use organic when you can.