Rangoon Coconut Crepe Delights

1. Mix the Batter

In a large mixing bowl, whisk together the rice flour, all-purpose flour, lukewarm water, salt, sugar, and baking soda until the mixture is smooth and free of lumps. Let this batter rest for 30 minutes. This resting time allows the flours to fully hydrate and results in a smoother crepe.

2. Prepare the Filling

While the batter rests, combine the thick coconut milk, sugar, rice flour, and baking soda in a separate bowl. Mix until the filling is smooth and well combined. This mixture should be thick and creamy, ensuring it will hold together inside the crepe.

3. Heat the Pan

Heat a 7- or 8-inch cast-iron or heavy skillet over medium heat. Lightly grease the skillet with peanut or vegetable oil, then wipe out any excess with a paper towel. This creates a non-stick surface, ensuring your crepes will cook evenly without sticking.

4. Cook the Crepe Base

Pour a small amount of batter into the heated skillet, tilting it immediately to spread the batter evenly across the surface. Cover the skillet and cook for about 20 seconds. You’ll know the crepe is ready when the batter is set and the edges are starting to get crispy.

5. Add the Filling

Spoon a small amount of the prepared coconut filling onto the center of the crepe. Cover the skillet again and lower the heat slightly. Cook for another minute, or until the filling is set and warmed through.

6. Fold and Serve

Gently fold the crepe in half, and then in half again to form a quarter. Carefully transfer the crepe to a plate. The crepe should be delicate and slightly crisp around the edges with a warm, gooey filling inside.

7. Repeat

Repeat steps 4 through 6 with the remaining batter and filling until you have made all the crepes. Each crepe should take about 1 to 2 minutes to cook, so you’ll be enjoying these delightful treats in no time.