https://www.lifestylefood.com.au/recipes/23831/coconut-and-raspberry-crepes

LifestyleFOOD.com.au

by Lindt Tea

Ingredients

  • 75 grams plain flour

  • 1 tablespoon Natvia

  • 130ml milk

  • 10ml water

  • pinch of salt

  • 1 egg beaten

  • 20g butter for frying

  • 250ml thickened cream

  • 40g desiccated coconut

  • 90 gram Natvia

  • 40g pureed raspberries

Method

  • 1.

    Crepe:

  • 2.

    Gradually mix the milk, water and egg into the flour, Natvia and salt. Stir until completely smooth.

  • 3.

    Heat up 1/2 teaspoon of the butter on crepe pan over medium heat and spread it as it melts. When the pan begins emitting smoke, place 3 tablespoon of crepe batter mixture onto the center, swirl so that it evenly covers the entire crepe pan. Allow to cook for 1 minute or until edges of the crepe begins to brown. Use a spatula and flip the crepe over to the other side and cook for an additional 1 minute. Adjust stove heat if necessary.

  • 4.

    Coconut and raspberry cream:

  • 5.

    Whip the cream with 100 of Natvia until it stiff peaks. Fold in the coconut and pureed raspberries.

  • 6.

    Assembling:

  • 7.

    Place 2 heaped table spoons of the cream mixture along a straight line along the center of the crepe. Allow 3 cm of the crepe to exceed past the ends of the creme. Fold the top and bottom 3 cm overhanging crepe towards the center, then from one side, roll the crepe up horizontally.

  • 8.

    Crepe:

  • 9.

    Gradually mix the milk, water and egg into the flour, Natvia and salt. Stir until completely smooth.

  • 10.

    Heat up 1/2 teaspoon of the butter on crepe pan over medium heat and spread it as it melts. When the pan begins emitting smoke, place 3 tablespoon of crepe batter mixture onto the center, swirl so that it evenly covers the entire crepe pan. Allow to cook for 1 minute or until edges of the crepe begins to brown. Use a spatula and flip the crepe over to the other side and cook for an additional 1 minute. Adjust stove heat if necessary.

  • 11.

    Coconut and raspberry cream:

  • 12.

    Whip the cream with 100 of Natvia until it stiff peaks. Fold in the coconut and pureed raspberries.

  • 13.

    Assembling:

  • 14.

    Place 2 heaped table spoons of the cream mixture along a straight line along the center of the crepe. Allow 3 cm of the crepe to exceed past the ends of the creme. Fold the top and bottom 3 cm overhanging crepe towards the center, then from one side, roll the crepe up horizontally.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Serve with extra whipped cream if desired and garnish with extra coconut or raspberries.

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