In a large mixing bowl, whisk together the eggs, almond flour, vanilla, and maple syrup. Whisk until clumps are gone. Alternatively, you could use a blender to mix ingredients together. Set aside.
Heat a non-stick pan with coconut oil on medium heat. Roll the oil around by tilting the pan. Once hot, add a thin layer of batter to the pan, moving side to side for the batter to spread evenly on the pan. Thickness will depend on how much batter you've poured (use about 1/4 cup for a 10-inch thin crepe).
Cook until the bottom side is golden, you will notice the edges of the crepe lifting up. With a spatula, lift up slightly to check, then flip the crepe by holding the pan on an angle. Cook for about 2 minutes more and transfer to a plate. Repeat for the remainder of batter.
Portion the crepes onto individual plates for serving. Spread either a line of Nutella going down the centre of the crepe, or spread onto the entire crepe.
Add additional toppings like fresh cut strawberries, bananas, or whipped cream. Roll up as desired and serve warm. Enjoy!
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