Coconut crêpes with raspberry sauce

Coconut crêpes with raspberry sauce

  • Rating: 3 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (crêpes only)
Nutrition: per serving
NutrientUnit
kcal265
fat15g
saturates11g
carbs24g
sugars4g
fibre3g
protein6g
salt0.2g
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Ingredients

For the raspberry sauce

For the coconut crêpes

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.

Goes well with

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    Rating: 3 out of 5.6 ratings
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