Pour milk and eggs into your blender and blend on high for 2 minutes. Add flour and sugar and blend on high for 2-3 minutes. Scrape sides of blender with a spatula and add melted coconut oil or butter if using. Blend for another 2 minutes.

Heat a non-stick coated skillet on medium high heat for 2-3 minutes. You want to make sure your pan gets nice and hot before pouring batter into the pan. Place a small amount of coconut oil in your pan and swirl it around to coat the pan. Pour about a 1/4 cup of batter into the center of the pan and then lift the pan off of the burner and tip the pan to swirl the batter out to the edges to form a thin circular shape. Return pan to the burner and after about 15-20 seconds carefully work a spatula underneath your crepe and flip it over to the cook the other side. Cook for 15-20 seconds and remove to a warming dish. Continue adding coconut oil before each crepe is made. Continue until all the batter is used.

You can keep already made crepes warm in the oven set at 200-225 degrees F.