Whisk together eggs, oil, coconut milk and 2 Tbsp water and add this to the flour, whisking to incorporate until smooth. Let sit for 5 minutes and whisk again. Consistency should be fairly runny so if it’s a little thick add more water, one tablespoon at a time. You can test this by pouring a small amount onto a hot, well greased pan. The batter should easily move away from the center as you move the pan to spread it, but it shouldn’t be so runny that it all falls to one side quickly if you tip it gently.
How much water you add will depend on the humidity where you are.
Heat a crepe pan or small skillet over medium and coat with coconut or avocado oil. Add about 1/3 cup batter and pick up the skillet to swirl it around to the edges so the bottom of the pan is completely covered in batter. Cook until the bottom is golden, about 2 minutes.
Using a rubber spatula, loosen the edges before flipping it over completely. Cook another minute and slide it right out of the skillet. Coat pan as needed to cook the remaining crepes.