In a small saucepan combine rice, 1/2 cup water and pinch salt. Bring just to a boil, then cover, reduce heat to low and cook 10 minutes. Remove from heat and let stand, covered, until rice absorbs remaining water, about 5 minutes.

In a blender, combine rice, coconut milk and milk; purée until well combined, then add eggs, flour and pinch salt, and purée until smooth. Transfer batter to a large bowl.

Melt 1 tablespoon butter in an 8-inch well-seasoned crêpe pan or nonstick skillet over medium-high heat. Pour in 3 tablespoons batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook crêpe until set and golden brown underneath, 1 to 2 minutes. Loosen edge of crêpe with a heatproof rubber spatula, then flip crêpe over carefully with your fingertips and cook until just set, about 30 seconds more. Transfer crêpe to a plate. Make 7 more crêpes in same manner, adding a little more butter to skillet before each one, and stacking them as cooked.

Dust crepes with confectioners sugar, roll up and arrange on a serving platter or individual plates. Serve with fresh fruit or berries, if desired.