Whisk rice flour, eggs, almond milk, sugar and salt together in a large bowl until well mixed.
Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with cling film and refrigerate for 1 hour.
Heat remaining coconut oil in a non stick pan over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining crepe batter.