Mix coconut flour, arrowroot flour and tapioca flour together in a bowl.
In a separate bowl, beat the eggs.
Add water and melted butter or palm shortening to the bowl with the eggs.
Add dry ingredients to wet and mix well.
Heat a small frying pan over medium heat. Add a little butter to thinly coat the pan.
Use a ¼ cup measure to spoon the mixture into the pan. Tilt the pan from side to side to distribute
the mixture and form a thin crepe.
Cook 30 seconds, then carefully lift one side of the crepe with a spatula.
Flip the crepe and cook another 30 seconds on the second side.
Remove crepe from heat and place on a plate, then repeat Steps 5-8 for the rest of the batter.