Coconut crêpes with raspberry sauce
Ingredients
- Step 1 200g raspberries
- Step 2 2 tsp cornflour
- Step 3 2 tsp maple syrup
- Step 4 140g plain flour
- Step 5 2 large eggs
- Step 6 300ml coconut milk
- Step 7 2 tbsp toasted desiccated coconut
- Step 8 a little sunflower oil , for frying
Calories: 265
Carbohydrate: 24 g
Protein: 6 g
Fat: 15 g
Cook time: 35 minutes
Prep time: 10 minutes
Total time: 45 minutes
Servings: 6
TAGS
Breakfast
Brunch
Dessert
Treat
British
30-60 minute
400 kcal or less
6 serving
Coconut pancake
Fruit pancake
Low sugar breakfast
Pancake
Sara Buenfeld
Winter
Directions
- Step 1 Set aside 6 of the raspberries. Mix the cornflour with 1 tbsp water until smooth. Measure 300ml water in a pan, and stir in the cornflour paste. Heat, stirring, until thickened. Add the remaining raspberries and cook gently, mashing the berries to a pulp. Strain the mixture through a sieve into a bowl to remove the seeds, pushing through as much of the mixture as you can. Quarter the reserved raspberries and add to the sauce, along with the maple syrup.
- Step 2 To make the crêpes, tip the flour and a pinch of salt into a large jug, then beat in the eggs, coconut milk, 200ml water and 11/2 tbsp toasted coconut to make a batter the consistency of double cream. Thin with a little more water if it is too thick. Heat a small frying pan with a dash of oil, then pour in a little batter, swirling the pan so that it completely covers the base. Leave to set over the heat for 1 min, then carefully flip it over and cook the other side for a few secs more. Transfer to a plate and repeat with the remaining batter until you have at least 12. Stir the batter to redistribute the coconut as you use it. Serve 2 crêpes per person with a drizzle of the sauce and a little of the remaining toasted coconut.