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Coconut-stuffed crêpes

20 minutes

Coconut-stuffed crêpes

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

125 g flour
1⁄2 t salt
2 free-range eggs
1 1⁄4 cups milk
2 T butter, plus extra for frying

For the coconut filling:

200 g desiccated coconut
1 stick cinnamon
4 pods cardamom
3 cups water

For the topping:

1⁄4 cup apricot jam
2 T water

Method

1. To make the crêpes, place all the ingredients in a blender and blend until smooth. Allow the batter to rest for 10–15 minutes.

2. To make the filling, place all the ingredients in a small saucepan, then simmer over a medium heat until the coconut thickens and starts to bubble. Remove from the heat.

3. Heat 1 t butter in a pan over a medium heat. Once melted and sizzling, add ½ ladleful of batter. Swirl the pan so the batter reaches the edges. Once bubbles form, flip the crêpe and cook on the other side for 2–3 minutes.

4. Spread a thick, even layer of coconut onto each crêpe and roll up.

5. To make the topping, microwave the apricot jam and water until the jam has melted, then drizzle over the crêpes.

Find more coconut recipes

Photography: Jan Ras
Production: Jacqueline Burgess
Food assistant: Lerato Motau

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Coconut-stuffed crêpes

Coconut-stuffed crêpes

Ingredients

Method