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Coconut and Raspberry Crepes
April 15, 2015
Coconut and Raspberry Crepes recipe shared by Sweeter Life Club.
Coconut and Raspberry Crepes
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 8 mins | 12 mins | 20 mins |
Servings: 6
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
Directions:
Crepe:
- Gradually mix the milk, water and egg into the flour, Natvia and salt. Stir until completely smooth.
- 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.
Coconut and Raspberry Cream:
- Whip the cream with 100 of Natvia until it stiff peaks. Fold in the coconut and pureed raspberries.
Assembling:
- 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.
Notes:Serve with extra whipped cream if desired and garnish with extra coconut or raspberries.
Recipe Rating: 4 / 5
