Coconut crêpes with raspberry sauce

Coconut crêpes with raspberry sauce

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(5 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 6
Flecked with desiccated coconut for added texture, these pancakes drizzled in a fruity sauce make a delicious low sugar brunch or dessert

Nutrition and extra info

  • crêpes only

Nutrition: per serving

  • kcal265
  • fat15g
  • saturates11g
  • carbs24g
  • sugars4g
  • fibre3g
  • protein6g
  • salt0.2g
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Ingredients

    For the raspberry sauce

    • 200g raspberries
    • 2 tsp cornflour
    • 2 tsp maple syrup
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    For the coconut crêpes

    • 140g plain flour
    • 2 large eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 300ml coconut milk
    • 2 tbsp toasted desiccated coconut
    • a little sunflower oil, for frying
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    Method

    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.

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Petite Risa
    17th Feb, 2015
    2.55
    The pancakes taste very nice, although not very coconutty, and the sauce goes really well with them. But the pancakes are quite tricky to make, because they are a lot softer than normal pancakes so fall apart and tear very easily in the frying pan. So probably would try these again with normal milk and a little more desiccated coconut instead.
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