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.