Coconut-stuffed crêpes
6 to 8
Easy
15 minutes
20 minutes
“We love something sweet to enjoy after the savoury foods. These light, fluffy crêpes are my aunt’s speciality, which my mother brought into our home. We eat them into the night whenever we have a sweet craving.” - Zorah Booley-Samaai
Ingredients
Method
- 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
Ingredients
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.
Photography: Jan Ras
Production: Jacqueline Burgess
Food assistant: Lerato Motau
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