Gluten-Free Crepes with BIO Blueberry Jam

4 eggs;

2 tablespoons coconut flour

1 tablespoon tapioca starch

1/2 cup of water

1 tablespoon coconut oil

1 pinch of salt

1 teaspoon of vanilla essence

Greek yogurt to taste

Natura Blueberry Jam, sugar-free, from Quinta de Jugais

1. In a bowl, mix the water with the coconut oil, vanilla, eggs and salt.

2. Then add the tapioca starch and finally the coconut flour. Mix well until you obtain a homogeneous and slightly thick dough. Let it rest for 10 minutes.

3. In a non-stick frying pan, spread a spoonful of dough, and let it cook for 1 minute on each side.

4. Serve the crepes hot, with spoonfuls of Greek yogurt and Natura blueberry jam.