*For coconut milk, it will be better to use the shelf-stable option not the coconut milk in a can.

The crepes:

1. Whisk the flour, eggs, salt, and baking powder in a measuring bowl for easy pour into the pan. Gradually add milk and mix until a thin batter forms.

2. Pour oil and stir until well blended.

3. Heat a lightly greased griddle or a non-stick pan over medium-high heat.

4. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so the batter coats the surface evenly.

5. Cook for about a minute then flip and cook the other side for another minute.

6. Continue with the rest of the batter.

The recipe makes about 12 6-inch crepes.

The filling:

1. Combine the milk, sugar, tapioca starch, and salt in a small saucepan and cook it over medium-high heat. Stirring occasionally until bubbly then lower the heat.

2. In a small bowl, whisk the egg yolk. Pour about 3 tablespoons of hot milk mixture into the bowl and combine it with the yolk. Pour the mixture back into the pan, add the vanilla extract, stir, and cook for another minute. Turn off the stove and set the pan aside.

3. Add the butter or oil to the pan and mix it well.

4. Pour the rum extract when the filling is cold.

5. Add the chopped strawberries and combine it well.

6. Scoop about two tablespoons of the filling onto the crepes then roll it.

7. You can garnish the crepes with powdered sugar, some whipped cream, and top it with sliced strawberries.