SATISFY YOUR CRAV­INGS WITH TH­ESE COCONUT CREPES

Fraser Coast Chronicle - - WEEKEND - WORDS: VALLI LIT­TLE PHOTO: MARK ROPER

Have a sweet crav­ing? Try sat­is­fy­ing it with this fruity dessert sweet­ened with maple syrup. Serve th­ese crepes at break­fast or brunch.

COCONUT CREPES WITH MAPLE RI­COTTA AND STRAWBERRIES

Makes 6

IN­GRE­DI­ENTS

4 eggs

1 cup (250ml) coconut milk

1⁄4 cup (35g) coconut flour

1 tbsp ar­row­root

2 x 250g pun­nets strawberries, halved if large 1 vanilla bean, split, seeds scraped

1⁄2 cup (125ml) maple syrup, plus ex­tra to serve

Coconut oil, to fry

2 cups (480g) fresh ri­cotta

Mint leaves, to gar­nish

METHOD

Com­bine the eggs, coconut milk, coconut flour and ar­row­root in a bowl with a pinch of salt. Whisk to form a smooth bat­ter (it should be the con­sis­tency of thin cream).

Com­bine strawberries, vanilla pod and seeds, 1⁄3 cup (80ml) maple syrup and 2 tbsp wa­ter in a saucepan. Cook over low heat for 2-3 min­utes or un­til soft­ened.

Heat a lit­tle coconut oil in a 20cm non-stick fry­pan.

Pour 1⁄4 cup (60ml) bat­ter into the pan and swirl to cover base.

Cook for 1-2 min­utes un­til golden, then flip and cook for 1 minute or un­til cooked through. Trans­fer to a plate and cover with foil to keep warm. Re­peat with re­main­ing bat­ter to make 6 crepes.

Pre­heat the oven to 170C. Com­bine the ri­cotta with re­main­ing 2 tbsp maple syrup in a bowl, stir­ring un­til smooth.

Fill each crepe with some of the ri­cotta mix­ture and fold into quar­ters. Place on a bak­ing pa­per-lined bak­ing tray. Place in the oven for 5 min­utes to warm through. Serve the crepes topped with ex­tra maple syrup and strawberries in syrup.

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