Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 8 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
8
- 3/4 cup plain flour
- 1/4 cup rice flour
- 1teaspoons baking powder
- 2 cups coconut milk
- 4 free range eggs
- 1/2 cup caster sugar
- 2tablespoons ghee, melted
- 1tablespoons poppy seeds
- 1/4 cup moist coconut flakes
- 1/2 cup caramel sauce, to serve
- 1 pinch salt
Nutrition per serving
1610kJ / 386Cal
1610 Kilojoules or 386 Calories
19% of daily energy intake*
Protein
6.2grams
Fat
20.1grams
Carbs
44.9grams
Sugars
30.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Soft coconut crepes sprinkled with poppy seeds and coconut flakes make a perfect festive treat. Serve with caramel sauce for ultimate indulgence.
Instruction tip
Cooking tip:Prior to cooking, stir the batter. It should have the consistency of light cream. If necessary, thin the batter with a little milk. If the batter thickens as it stands, add a bit more milk.
Method
Step 1 of 4
Combine plain flour, rice flour and baking powder and sift into a large bowl. Gradually stir in coconut milk until mixture is smooth and combined.
Step 2 of 4
Using an electric mixer, beat eggs and sugar in a large bowl until pale. Fold egg mixture into coconut mixture. Add salt and fold until combined. Set aside for 10 minutes to rest.
Step 3 of 4
Lightly brush a crepe pan or medium non-stick frying pan with some ghee. Place over medium heat. For each crepe, pour cup of batter into the pan, tilting to cover the base. Cook for 1 minute or until bubbles start to appear on the surface of the crepe.
Step 4 of 4
Sprinkle crepe with some poppy seeds and coconut. Using a spatula, carefully loosen the edge of crepe from pan, then roll crepe up in pan. Transfer to a platter. Repeat with remaining ghee, batter, poppy seeds and coconut to make 16 crepes in total. Serve with caramel sauce.
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