SATISFY YOUR CRAVINGS WITH THESE COCONUT CREPES
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
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
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.