|Rice flour||12 Ounce (2 Cups, 375 Gram)|
|Sugar||4 Ounce (1/2 Cup, 125 Gram)|
|Coconut milk||1 Pint (2 1/2 Cups, 600 Milliliter)|
|Eggs||3 , lightly beaten|
|Flaked coconut||3 Ounce (90 grams / 1 cup)|
|Palm sugar/Brown sugar||3 Ounce|
|Lime juice||1 Tablespoon|
|Mango slices/Banana slices||4|
1. Place flour, sugar, coconut milk and eggs in a bowl and whisk until smooth. Stir in coconut.
2. Pour a little mixture into a heated, lightly greased 18 cm/7 in crepe pan and tilt pan so that batter covers base thinly and evenly. Cook for 1 minute or until golden, turn pancake and cook on second side for 30 seconds. Remove from pan, set aside and keep warm. Repeat with remaining batter. To serve, sprinkle with a little palm or brown sugar, drizzle with a little lime juice and accompany with mango or banana slices.