In large bowl whisk together the eggs and 156 ml (2/3 cup) of the milk. Add the salt, dry seasonings (if using) and the coconut flour. Stir until fully combined and smooth. Gradually SPRINKLE in the gelatin powder. Stir constantly while addin ght gelatin powder to avoid lumps.
Whisk in the remaining 30 ml (2 TBS) of the milk and whisk until combined. Make sure the gelatin granules are fully dissolved. Set the mixture aside and let it rest for 5 minutes to slightly thicken. While it is sitting preheat an 8 inch skillet over medium heat 3 to 5 minutes or until hot.
Lightly grease the preheated skillet with oil or cooking spray. Carefully pour 3 TBS of the batter into the center of the skillet. While you are pouring the batter make sure to swirl the pan to create a very thin layer of batter over the bottom of the pan. The key is keeping the wrappers very thin.
Cover the pan and cook 30 to 40 seconds or until the wrapper releases easily from the pan. Use a long spatula and turn the wrapper over. Cover and cook another 30 seconds or until the wrapper is lightly brown on the underside. Set the cooked wrapper on a plate and lightly regrease the pan.
Continue the cooking process until all the batter is used. Make sure to always regrease the pan before starting a new wrapper. Once the wrappers are done set them aside while you make the filling