COCONUT RICE CREPES

With fewer calories and fats, this glutenfree crepe with a rice flour and coconut milk base is soft and warm and 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

Serves 9

½ cup (60g) rice flour

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 caramel sauce ●Gluten-free icing sugar, to serve

METHOD:

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 the 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 the 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.