In a large mixing bowl, whisk together the flour, turmeric, salt, and sugar (if using).

In a separate bowl, beat the egg, then add coconut milk, water, and 1 tablespoon of coconut oil.

Slowly pour the wet ingredients into the dry ingredients, whisking to form a smooth batter.

Let the batter rest for 15–30 minutes.

Whisk the batter again, then strain it through a fine mesh strainer to remove any lumps.

Pour the batter into a 3-nozzle squeeze bottle or your DIY tool.

Heat a small non-stick frying pan over medium heat. Lightly grease with coconut oil using a folded paper towel.

Working quickly, drizzle the batter in overlapping circular motions to create a lacy net pattern.

Gently lift the crepe out of the pan and transfer to a plate.

Repeat with remaining batter, greasing the pan as needed.

Once slightly cooled, fold each crepe into triangles or roll them up.