Coconut and Raspberry Crepes

 

Coconut and Raspberry Crepes
Author:
Serves: 6
Ingredients
  • 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
  1. Method
Crepe:
  1. Gradually mix the milk, water and egg into the flour, Natvia and salt. Stir until completely smooth.
  2. Heat up ½ 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.
  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.

 

Author: Sweeter Life Club

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