THAI COCONUT CREPES
1 c. rice flour
1 to 2 Tbs. powdered sugar
pinch of salt
2 eggs
2 c. coconut milk
1/2 c. 1% milk
2 Tbs. sweetened shredded coconut
vegetable oil, butter, or cooking spray

Whisk together the rice flour, powdered sugar, and salt in a large bowl. Add the eggs, coconut milk, and milk, and whisk until a smooth batter forms. Beat in the coconut.
Heat a crepe pan to medium or medium-high and grease it with oil, butter, or cooking spray. Pour in about 1/4 to 1/3 c. of batter and tilt or swirl the pan to coat the bottom evenly and thinly. Cook until golden underneath, then carefully flip and brown lightly on the other side. Repeat until all the batter is used up, keeping the pan hot at all times.
Serve with sliced bananas, chocolate syrup, sliced mango, or whatever else you like.