Peel and roughly chop plantains and puree in food processor until really smooth and all chunks removed.
Add remaining ingredients and blend well.
Heat a 9-10 inch skillet over medium-low heat.
Brush with coconut oil.
Add about ¼ cup crepe batter to pan and swirl in an even layer around the pan. The art of paleo crepe making (beyond the batter) is the temperature of the pan. These crepes need to be cooked for a longer temperature on lower heat. Don’t try to turn until nice and brown. Use a very thin spatula to gently get underneath the crepe to flip without tearing. They will only need to cook on the other side about ¼ the time of the first.