COCONUT RICE CREPES
With fewer calories and fats, I’ve included a gluten-free crepe with a rice flour and coconut milk base. Soft and warm, this crepe makes a delicious dessert. Top with fresh fruit or caramel and you are guaranteed to leave everyone smiling.
prep time 10 mins (+ standing) cook time 15 mins makes 9
½ cup (60g) rice flour
1/3 cup (75g) caster sugar 1 teaspoon cardamom
½ cup (125ml) coconut milk 1 egg, lightly beaten 1 tablespoon vegetable oil 2 bananas, thinly sliced
125g fresh blackberries 395g can top ‘n’ fill caramel gluten-free icing sugar to serve
Combine flour, sugar and cardamom in a medium bowl. Make a well in the centre. Gradually whisk in combined coconut milk, egg and ¼ cup (60ml) water; strain into a large jug. Stand crepe batter for 30 minutes.
Heat a crepe pan or a medium non-stick frying pan over high heat; brush with a little oil. Pour a ladle of the crepe batter into pan, tilting pan so batter coats the base evenly. Cook over low heat, loosening the edge with a spatula, until crepe is browned lightly (1 minute).
Turn crepe; brown other side (approximately 30 seconds). Remove from pan. Repeat with remaining batter, brushing with a little oil between batches.
To serve, fold crepes into quarters; arrange on serving plates with sliced banana and blackberries. Drizzle with caramel. Dust with icing sugar, just before serving.