Place the flours and salt into a bowl.

Make a well in the centre, and add the eggs, coconut milk and water.

Whisk well until smooth.

Allow the batter to stand for 30 minutes.

Whisk the in the tablespoon of olive oil.

Heat a heavy based frying pan over medium heat.

Add 1 tsp of the extra olive oil and swirl it around the pan.

Pour 2 tbsp of batter into the heated pan and swirl to spread it out thinly.

When the edges of the crepe start to lift up from the pan, flip the crepe over and cook for another 30 seconds on the other side until just browned.

Place the cooked crepe on a plate and cover it with a tea towel to keep it warm while you cook the remainder of the batter.