• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Coconut Crepes with Strawberries

    Coconut milk gives these crepes a subtle hint of the tropics. Layered with sweetened strawberries and toasted coconut this dessert is perfect for embracing seasonal fruits.


    Ingredients
    1
    14-ounce can coconut milk
    1
    cup
    white whole-wheat flour
    2
    large eggs
    1/4
    cup
    sugar, plus extra as needed
    1/4
    teaspoon
    kosher salt
    1
    quart
    strawberries, hulled
    2
    teaspoons
    fresh lemon juice, plus more as needed
    *
    peanut oil, for cooking the crepes
    *
    Toasted sweetened shredded coconut
    *
    thin strips of lemon zest, for garnish
    Directions
    Combine the coconut milk, flour, eggs, 2 tablespoons sugar and salt in a blender. Cover and blend on high until smooth. Place in the refrigerator to rest while you prepare the strawberries.
    Slice the strawberries and combine with remaining sugar and lemon juice in a medium bowl. Stir until strawberries are coated in sugar. Set aside.
    Heat 1/2 teaspoon of peanut oil in a medium nonstick skillet over medium heat. Once the oil is shimmering pour in 1/4 cup of the crepe batter, swirling so the batter covers the entire surface in a thin layer.
    Cook the crepe undisturbed for 2 minutes or until the bottom is lightly browned and crisp. Flip or turn the crepe and cook about 1 minute more on the other side. Repeat with the remaining batter, adding a bit more oil as needed, stacking the crepes with parchment paper in between to prevent them from sticking together; you should have 8 to 10 crepes.
    Give the strawberries a stir and taste; add more sugar or lemon juice if needed. Lay one crepe on a plate and put a spoonful of strawberries with some of their juice and a sprinkling of toasted coconut on one corner of the crepe. Fold the crepe in half to cover the berries and spoon some more berries and coconut on top of that. Fold the crepe over one more time to enclose the filling and top with a final spoonful of berries and a sprinkling of toasted coconut. Repeat with the remaining crepes and filling. Garnish with lemon zest.

    The base number of servings for this recipe is 4
    OK

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