Thai Inspired Rice Crepes with Sweet Coconut Filling

Ingredients

• 1 cup Rice Flour
• 1/4 cup Tapioca Starch
• 1 1/2 cups Coconut Milk
• 1/2 cup Water
• 1/4 tsp Salt
• 1 cup Grated Coconut
• 1/2 cup Coconut Sugar
• 1 tsp Vanilla Extract
• 1/8 tsp Pinch of Salt
• 1 tsp Coconut Oil

Instructions

1. 1In a medium bowl, whisk together the 1 cup Rice Flour, 1/4 cup Tapioca Starch, 1 1/2 cups Coconut Milk, 1/2 cup Water, and 1/4 tsp Salt until the mixture is completely smooth and there are no lumps.
2. 2Heat a 10-inch non-stick skillet or crepe pan over medium heat. Add the 1 tsp Coconut Oil to the pan and swirl to coat the bottom evenly. The pan is ready when a drop of water sizzles immediately.
3. 3Pour about 1/4 cup of the batter into the hot, oiled pan. Immediately tilt and swirl the pan to spread the batter into a thin, even circle, about 6-8 inches in diameter. Cook for 2 to 3 minutes, or until the edges of the crepe begin to lift slightly from the pan and the surface looks set.
4. 4Carefully slide a thin spatula under the crepe and flip it over. Cook the other side for 1 to 2 minutes until lightly golden. Slide the finished crepe onto a plate and repeat this process with the remaining batter, adding a tiny bit more coconut oil if the pan starts to stick.
5. 5While the crepes are cooking, prepare the filling. In a medium saucepan, combine the 1 cup Grated Coconut, 1/2 cup Coconut Sugar, 1 tsp Vanilla Extract, and 1/8 tsp Pinch of Salt.
6. 6Cook the coconut mixture over medium heat, stirring constantly with a spoon, for 5 to 7 minutes. Continue stirring until the coconut sugar has completely melted and the mixture has thickened to a sticky consistency.
7. 7To serve, place one crepe flat on a plate. Spoon about 2 to 3 tablespoons of the warm coconut filling onto one half of the crepe. Fold the crepe in half, then in half again to form a triangle, or simply roll it up.
8. 8Serve the filled crepes immediately while they are warm.

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