Add eggs, milk and maple syrup to a bowl and whisk together. Add in tapioca, coconut flour and salt and whisk until combined. Alternatively you can use a blender to mix this batter together.
Heat a small 8 inch (or similar sized) non-stick skillet over medium heat. Add ghee and add 2-3 tablespoons of batter in the center of the pan, and then swirl the pan to spread the batter around. Cook for 1 minute, or until the top looks dry, and then flip and cook for 30 seconds. Transfer crepe to a plate.
Repeat the process, starting with adding more ghee to the pan. Continue until all crepe batter is gone.
Fill the crepes with your desired toppings, while warm. They will also work at room temperature too.