Coconut Milk Crepes
Delicate and tender, these coconut milk crepes are a perfect balance between light and indulgent — plus they're dairy-free.
Ingredients
For the Coconut Milk Crepes
- 1 Can coconut milk* full fat
- 120 g plain flour all-purpose flour in the U.S.
- 2 eggs medium
- 1 tablespoon sugar granulated is fine
- sea salt to taste
- 1 tablespoon coconut oil cold-pressed
For the Toppings
- 224 g strawberries small punnet
- 3 tablespoons sugar granulated
- ¼ lemon juice and zest
- 1 tablespoon desiccated coconut
Instructions
- Add 1 Can coconut milk*, 120 g plain flour, 2 eggs, 1 tablespoon sugar, and a pinch of sea salt to a blender. Blend until you get a smooth batter.
- Preferably, rest the batter for 15 minutes.
- Spread a thin layer of 1 tablespoon coconut oil on the surface of a non-stick crepe pan over medium heat.
- Using a ladle, pour the batter into the pan. Quickly tilt the pan to distribute it evenly. Cook the crepe until the top is opaque and the edges separate from the pan. Carefully flip the crepe and cook the other side until evenly golden brown.
- Repeat this step to cook all the remaining crepes.
Optionally, make the toppings:
- Cut 224 g strawberries into segments and place them in a bowl. Squeeze over zest and juice of ¼ lemon. Add 3 tablespoons sugar and mix well with a spoon until the strawberries are coated. Set aside for 30 minutes. Once rested, the strawberries will be juicy, sweet, and soft. Spoon onto the crepes.
- Toast 1 tablespoon desiccated coconut in a pan over low heat, until aromatic and light brown.
Notes
- 1 Can of coconut milk is usually 400ml.
Nutrition
Serving: 1gCalories: 476kcalCarbohydrates: 52gProtein: 9gFat: 28gSaturated Fat: 23gPolyunsaturated Fat: 3gCholesterol: 93mgSodium: 235mgFiber: 2gSugar: 23g
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