Name: Coconut crêpes with raspberry sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: British
Ingredients: 200g raspberries; 2 tsp cornflour; 2 tsp maple syrup; 140g plain flour; 2 large eggs; 300ml coconut milk; 2 tbsp toasted desiccated coconut; a little sunflower oil for frying

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Coconut crêpes with raspberry sauce

Coconut crêpes with raspberry sauce

Sara Buenfeld

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Serves 6

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 2.9 out of 5.6 ratingsRate

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Flecked with desiccated coconut for added texture, these pancakes drizzled in a fruity sauce make a delicious low sugar brunch or dessert

Freezable (crêpes only)

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Ingredients

Nutrition

Units:

MetricUS

For the raspberry sauce

200g raspberries
2 tsp cornflour
2 tsp maple syrup

For the coconut crêpes

140g plain flour
2 large eggs
300ml coconut milk
2 tbsp toasted desiccated coconut
a little sunflower oil

for frying

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Nutrition: per serving

kcal265
fat15g
saturates11g
carbs24g
sugars4g
fibre3g
protein6g
salt0.2g

Method

step 1

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.
step 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.

Recipe from Good Food magazine, January 2015

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A star rating of 2.9 out of 5.6 ratings

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