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.
Let it cook for about 1 minute, or until set and no wet batter remains. Do not flip.
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.
Notes
If your batter is too thick, add a splash of water or coconut milk to thin it out.Don’t skip straining the batter — even tiny lumps can clog the nozzle.