1 cup brown rice flour

3 tbsp. superfine sugar

pinch of salt

2 medium eggs

21/2 cups coconut milk

4 tbsp. shredded coconut

coconut oil for frying

fresh mango or peaches, to serve

2 tbsp. palm sugar or sucanat to serve

Place the rice flour, sugar and salt in a bowl and add the eggs and coconut milk, whisking until a smooth batter forms.

Alternatively, place all the ingredients in a blender and process to a smooth batter.  Beat in half the coconut.

Heat a small amount of the oil in a wide heavy frying pan. To make small crepes that you will stack, pour a small amount of the batter in the hot pan and cook until set and lightly golden underneath. To make large crepes that you will fold over, pour in a little batter, swirling the pan to cover the surface thinly and evenly.  (It make take serveral attempts to get this right.)

Turn or toss the crepe and cook it quickly to brown it lightly on the other side. Remove and keep warm while making the remaining batter into the number of crepes desired.

Serve  large crepes folded or loosely rolled with slices of fruit and sprinkle with palm sugar or sucanat and the remaining toasted coconut.  Top with coconut or your favorite ice cream, if desired. Small crepes can be stacked with layers of fruit as seen in the photo.

Variation: Try grilled fresh pineapple as an alternative to other fruit.