1 cup rice flour
2 tbsp superfine sugar
pinch of salt
1 cup coconut milk
scant 1/2 cup water
1 extra- large egg
2 tbsp sunflower oil, plus extra for greasing
1 few drops of green food coloring (optional)
1 1/4 cups freshly grated coconut or 1 cup dry unsweetened shredded coconut
2tbsp crumbled jaggery
juice of 1 lime
Sift the flour, sugar, and salt into a bowl. Add the coconut milk, water, egg and oil and beat to a smooth batter. Add a little food coloring, if using , to tint the batter to a delicate pale green. Let stand for 15 minutes.
Lightly grease an 8 inch/20 cm skillet and heat over medium heat. Pour enough batter to just cover the skillet, swirling to cover in a thin, even layer. Cook until the underside is golden, then flip or turn with a spatula or palette knife and cook the other side until golden brown.
Repeat the process, using the remaining batter. Interleave the cooked crepes with paper towels and keep warm.
Sprinkle the crepe with grated coconut and jaggery, fold into fan shapes, then sprinkle with lime juice and serve immediately.
Disclosure: image adapted by google and does reflect thai coconut crepes but doesn't necessarily reflect the above recipe as recipe asks to fold crepe in triangle.