A mouth-watering dessert that will remind you of summer. Tropical crepes with coconut and exotic fruits
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Today I wanted to experiment a bit. I took the classic crepes and added a tropical twist. Coconut and exotic fruits is a perfect combo. It was my first time doing this recipe and to be honest I kind of screwed up my first batch by using coconut flour.
But I didn’t give up and tried a second one with plain flour and coconut milk. To my satisfaction, this time was a success (one more screw up and this post wouldn’t exist 🙂 ). They came out creamy, and the coconut flavour made them so tasty that you could have them without a topping.
I chose to combine them with papaya and melon to get those amazing tropical flavours and added them a bit of crispy texture with the passion fruit.
There is a new thing I tried with these crepes. See those small, rounded, orange fruits? Those are called Physalis. To be honest I actually never heard of it until I started work in a Japanese restaurant.
And as I was doing the groceries for these crepes, it just caught my eye and I thought it might go very well with the other exotic fruits. This fruit is a bit similar to a tomato, but can be used in a number of ways.
You can used it in salads, desserts, fruit preserves or even dried like raisins. After doing a bit research about it, I found that you can make it a sauce and serve it with pasta or even steak. It kind of made me a bit curious about what I could cook with it so I guess I will start using more of it in my dishes.
Coming back to the crepes, you’ll find them to be a light dessert, so you can probably have it any time of the day. It will surely go well after a Duck with sweet potato purée.
So, Let’s make some Tropical Crepes
Tropical crepes with coconut and exotic fruits
- 160 g plain flour
- 400 ml coconut milk
- 2 eggs
- 5 tbs sugar
- 2 tbs desiccated coconut
- 1/4 melon
- 1 passion fruit
- 1 small papaya
- coconut butter to grease the pan
Put the eggs, milk and sugar in a bowl and give them a good whisk.
Add sifted flour and the 2 tbs of coconut and whisk to a smooth batter.
Set aside for 30 min to rest.
Place a frying pan over a medium heat and spray it with a bit of coconut butter. Or you can wipe it with some oiled kitchen paper.
When hot, pour a ladle of batter in the pan and cook the pancake for 4 min then flip and give it 1 more min on the other side, until they become golden. If you try to flip them earlier than 4 min, they will break and that is because of the coconut milk witch is so creamy.
Chop some papaya, melon, scoop one passion fruit and fill your crepes with it. Drizzle some honey and sprinkle desiccated coconut.
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