Crepes
1 cup rice flour
2 egg yolks
1 cup fresh* or canned unsweetened coconut milk
2 tablespoons granulated sugar
2 to 4 tablespoons water
Oil or butter for greasing skillet

Filling
2 egg whites, beaten to soft peaks
1/4 cup palm sugar** or granulated sugar
1/4 cup black sesame seeds
1/4 cup finely-grated fresh coconut
2 tablespoons chopped green onions

Combine rice flour, egg yolks, coconut milk, sugar and 2 tablespoons water in bowl and whisk until smooth. Batter should be consistency of traditional Western crepe batter. If necessary, add additional coconut milk or water to thin.

Lightly grease skillet with oil and drop tablespoons of batter onto skillet, spreading each with back of spoon to form a 3-inch circle. Fry 1 minute and turn.

Spread each crepe with a little beaten egg white, then palm sugar and cook 1 minute more. Sprinkle with coconut, black sesame seeds and green onions. Fold crepes in half like tacos (they must still be warm) and cool on wire rack.

Continue frying, filling and folding crepes in batches, until all ingredients are used up. Makes 2 dozen or 4 to 6 servings.

* Coconut milk is made by mixing hot water with freshly grated coconut. For 1 cup freshly-grated coconut, add 1 cup boiling water. Let mixture stand 5 minutes, then strain, pressing to extract all liquid.

** Palm sugar is a moist, beige-colored sweetener derived from the sap of a palm tree. It can be found at Asian markets. If unavailable, substitute maple sugar, date sugar, light brown sugar or granulated white sugar.