In a large mixing bowl, whisk together the eggs, vanilla extract, coconut sugar, coconut oil and only one cup of the cashew milk.

Whisk in the buckwheat flour, arrowroot flour, coconut flour, salt and baking powder. Whisk until smooth.

Slowly pour in the last 1 ¼ cups of cashew milk while whisking continuously. 

Whisk for another 30 seconds or until the batter is completely smooth.

Heat a large non-stick skillet (about 10 inch diameter) over medium-high heat.

Add a ¼ tsp. of coconut oil to the non-stick skillet.

Ladle in a 1/3 cup of batter and swirl around the pan to create a thin crepe.

Let cook for 1-2 minutes or until the edges begin to lift up from the side of the pan and bottom is a light golden color.

Gently flip the crepe and cook for another minute or two. 

Stack the crepes on an oven-safe plate and place in a 200F oven while cooking off the rest of the batter.

Serve with your favorite toppings and enjoy.