Coconut Crepes

From the new Thirteen Moons cookbook, serve these light, gluten-free and tasty morsels after an Asian-inspired meal.

Yield: 8 servings

1 cup (250 mL) rice flour
1 tablespoon (15 mL) maple syrup or honey
Pinch of salt
2 eggs
2½ cups (625 mL) coconut milk
Ghee or coconut oil, for frying
Fresh mango or banana or your favorite berries
4 tablespoons (60 mL) shredded unsweetened toasted coconut

Put the rice flour, maple syrup, and salt in a bowl and mix well. Add the eggs and coconut milk, whisking until a smooth batter forms.

Heat a small amount of the ghee or coconut oil in a 10-inch (25 cm) heavy skillet. Pour in a little of the batter, swirling the pan to cover the surface thinly and evenly. Cook until the bottom is pale golden, and then turn the pancake over with a spatula and cook it quickly to brown it lightly on the other side. Transfer the pancake to a low oven (200°F / 95°C) to keep warm while you repeat the process until all the batter is used up, adding more ghee or oil as needed.

To serve, fold or loosely roll the pancakes with slices of mango or banana and sprinkle them with the toasted coconut.