Apple Filling

1. Heat a small saucepan on medium low. Put cut apples and dates into pan with about 2 tablespoons of water.
2. Once it begins to sizzle, cover and turn down to low. Simmer 5 minutes, stirring regularly to prevent burning.

Crepes

1. Mix together coconut flour with the baking soda in a large bowl.
2. Add water, eggs, maple syrup, vanilla and oil and whisk until well combined. Add another tablespoon of water if the batter is too thick. 
3. Heat 1-2 teaspoons avocado oil, or melt butter, on a cast iron skillet at medium-low heat.
4. Once hot, pour 3 tablespoons of the batter on to the hot pan. (I use a 1/4 cup measuring cup and fill it 3/4)
5. Spread the batter to all edges evenly by tilting the pan or spreading with a spoon or back of the measuring cup.
6. Turn down to low. Cook until bubbles start to settle and the crepe is firming up, 3 minutes.
7. Use a spatula to lift the edge of the crepe.  Grab the edge with your fingers to lift it up so you can get the spatula underneath and then flip it over. These are extremely delicate you’ll get better at it after the first few.
8. If you make them smaller they are easier to flip.
9. Cook for 2 minutes more and remove from heat to a plate and cover with a kitchen towel to keep warm.
10. Repeat for the rest of the batter. You will get 8 – 9 crepes.
11. Spread 2 Tablespoons of apple filling in a line at the center of each crepe and roll it up.
12. Serve warm or at room temperature.
13. Store leftover crepes separate from the filling covered in the refrigerator.