For the raspberry sauce
- 200g raspberries
- 2 tsp cornflour
- 2 tsp maple syrup
The rising spring sap of a number of varieties of maple tree…
For the coconut crêpes
- 140g plain flour
- 2 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 300ml coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 2 tbsp toasted desiccated coconut
- a little sunflower oil, for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
Set aside 6 of the raspberries. Mix the cornflour 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.
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.