In a blender, combine ½ cup of almond flour, 2 tablespoons of coconut flour, 4 eggs, ½ cup of unsweetened almond milk, 2 tablespoons of melted butter, 1 tablespoon of erythritol, and ½ teaspoon of vanilla extract.

Blend until completely smooth. Let the batter rest in the refrigerator for at least 30 minutes or overnight. After resting, add almond milk 1 tablespoon at a time if needed so the batter flows across the pan.

Heat an 8-inch nonstick skillet over medium-low heat; use the remaining tablespoon butter for greasing between crepes.

Pour about ¼ cup of batter into the pan and immediately swirl to coat the bottom evenly.

Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden.

Flip carefully and cook for another 30-60 seconds. Transfer to a plate. Centers should be set with no raw batter.

Repeat with remaining batter, stacking crepes between pieces of parchment paper.

For the filling: Mix 1 cup of Greek yogurt with 1 tablespoon of erythritol and ½ teaspoon of vanilla extract.

Spread 2-3 tablespoons of the yogurt mixture down the center of each crepe.

Divide the measured berries among crepes.

Fold the crepe over the filling or roll it up.

Serve promptly. Makes approximately 8 small crepes, two per serving.