Coconut and Raspberry Crepes

Coconut and Raspberry Crepes recipe shared by Sweeter Life Club.

 

Coconut and Raspberry Crepes

Coconut and Raspberry Crepes
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 75 grams plain flour
  • 1 tablespoon Natvia
  • 130ml milk
  • 10ml water
  • pinch of salt
  • 1 egg beaten
  • 20g butter for frying
  • 250ml thickened cream
  • 40g desiccated coconut
  • 90 gram Natvia
  • 40g pureed raspberries
Instructions
Crepe:
  1. Gradually mix the milk, water and egg into the flour, Natvia and salt. Stir until completely smooth.
  2. Heat up 1/2 teaspoon of the butter on crepe pan over medium heat and spread it as it melts. When the pan begins emitting smoke, place 3 tablespoon of crepe batter mixture onto the center, swirl so that it evenly covers the entire crepe pan. Allow to cook for 1 minute or until edges of the crepe begins to brown. Use a spatula and flip the crepe over to the other side and cook for an additional 1 minute. Adjust stove heat if necessary.
Coconut and Raspberry Cream:
  1. Whip the cream with 100 of Natvia until it stiff peaks. Fold in the coconut and pureed raspberries.
Assembling:
  1. Place 2 heaped table spoons of the cream mixture along a straight line along the center of the crepe. Allow 3 cm of the crepe to exceed past the ends of the creme. Fold the top and bottom 3 cm overhanging crepe towards the center, then from one side, roll the crepe up horizontally.
Notes
Tips and Tricks
Serve with extra whipped cream if desired and garnish with extra coconut or raspberries.
 

     

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