Pineapple and Ginger Traditional Indonesian Pandan Coconut Crepe

Method

1. Stir in pineapple juice and grated ginger into the batter before cooking.
2. In a large bowl, whisk together rice flour, coconut milk, eggs, salt, and oil until smooth and free of lumps.
3. Heat a non-stick pan over medium heat and pour a thin layer of batter. Cook until the edges begin to lift and the top is set, about 2-3 minutes.
4. Flip the crepe and cook the other side for 1-2 minutes until golden brown. Remove from heat.
5. Spread the coconut-palm sugar mixture on the crepe, then roll it tightly and serve warm.