In a medium mixing bowl, vigorously whisk together the 1 large egg (1.8 oz / 50g), 1 cup full-fat coconut milk (8 fl oz / 240g), 1 cup tapioca flour (4.2 oz / 120g), and 0.25 tsp. sea salt (0.05 oz / 1.5g) until the batter is completely smooth, thin, and free of any lumps.

Set a 10-inch non-stick skillet over medium heat and allow it to warm up thoroughly.

Pour exactly 0.33 cups (approx. 2.6 oz / 75g) of the batter into the center of the hot skillet, immediately lifting and tilting the pan in a circular motion to spread the mixture into a thin, even layer across the bottom.

Cook the crepe undisturbed on the first side for about 4 minutes, or until the edges begin to crisp and lift away from the pan, and the bottom is lightly browned.

Slide a thin spatula under the center, carefully flip the crepe, and cook the second side for an additional 1 to 2 minutes until fully set and opaque.

Transfer the cooked crepe to a warm serving plate and repeat the cooking process with the remaining batter.

Serve the crepes warm, folded or rolled, and generously filled with your desired sweet or savory toppings.

Whisk Right Before Pouring: Tapioca flour is notoriously heavy and will quickly settle at the bottom of your mixing bowl. Always give your batter a vigorous whisk right before pouring it into the skillet to ensure an even consistency.

Adjust the Richness: Full-fat coconut milk gives these crepes a rich, pliable texture and a gorgeous mouthfeel. However, if you want a lighter crepe with fewer calories and fat, you can seamlessly substitute it with "lite" canned coconut milk or even almond milk, though the edges may become slightly crispier.