Prep Time
15 minutesCook Time
15-20 minutesRating
/rating_on.png "1 Star")
Loading...| Raspberry Sauce | |
| 2 tsp corn starch | |
| 2 tsp maple syrup | |
| 200g raspberries | |
| .. | |
| Cocnut Crepes | |
| 140g ROGERS ALL PURPOSE FLOUR | |
| 2 large eggs | |
| 300ml coconut milk | |
| 2 tbsp toasted desiccated coconut | |
| splash of oil for frying |
| 1. | Set aside 6 of the raspberries. Mix the corn starch 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 |
| 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. |
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