Directions

1. Mix the flour and salt together in a large bowl.
2. In a separate bowl whisk the eggs, oil, milk and water together.
3. Pour the wet ingredients into the dry and mix to incorporate until smooth with no lumps remaining.
4. Heat 1 tablespoon of coconut oil in the bottom of a large skillet over a medium heat.
5. Once hot, pour enough crepe mixture into the pan to cover the bottom with a thin layer.
6. Cook for 1-2 minutes until the top has no remaining wet mixture on top and the bottom is beginning to brown in spots.
7. Flip over and cook for a further 1-2 minutes on the other side.
8. Repeat process with the remaining mixture.
9. Top the crepes with chopped plums, Greek yogurt and flaked almonds.