In a large bowl, whisk together the tapioca starch, coconut flour, baking soda, and salt until blended.

In a separate bowl, whisk together the eggs, coconut milk, vanilla, lemon zest, and coconut oil.

Pour the wet ingredients into the dry ingredients and mix until thoroughly combined.

Check the consistency of the mixture—it should be like a very thin pancake batter. Add up to 1/2 cup water if needed.

Warm a skillet over medium heat.

Melt a tablespoon of coconut oil in the pan, then, using a large spoon, pour in about 1/4 cup of the batter.

Flip the crêpe after about 3 minutes, when the bottom is very lightly browned, and continue to cook for another 1 to 2 minutes.

Transfer the finished crêpes to a warm plate and cover with a towel until ready to serve.

Repeat with the rest of the batter, adding more coconut oil to the skillet if it becomes dry.

To serve, place 2 or 3 crêpes on each plate and top with fresh blackberries and peach slices. Garnish with fresh mint, if desired.