I don’t know why I used to think crepes were difficult to make. Maybe because they have a semi-fancy name and just seem so… European. Once I tried making them though, I was hooked! They’re even easier to make than pancakes!
Don’t get me wrong, I love me some fluffy pancakes, but there are times when I crave something a little lighter (and by lighter I mean less fluffy so I can go overboard on the toppings). Using coconut milk in these crepes give them a lighter texture and slight coconut flavour.
The best thing about crepes is that you can fill them with ANYthing. Sweet or savory, they’re always drool-worthy. I tend to opt for sweeter fillings (can you tell from the photos?) but the I love the idea of filling these with meat and cheese. Yum!
Hey, Mother’s Day is coming up and making some fancy coconut crepes would probably get you some bonus points in the Mom Department. Or just make a batch and eat them all yourself. (That’s usually what I do – sorry Mom!)
|Coconut Crepes with Pomegranate & Nutella|| |
- For the crepes:
- 1 egg
- ¾ cup coconut milk
- ½ cup flour
- ¼ tsp salt
- ¼ tsp vanilla
- 2 tsp shredded coconut
- Shredded coconut (sweetened or unsweetened)
- Seeds from 1 pomegranate
- Nutella, melted in microwave for easy drizzling
- Fresh lemon
- To make the crepes, mix egg, coconut milk, flour, salt, vanilla and shredded coconut until thoroughly mixed and the only lumps are from the shredded coconut. Cover and refrigerate mixture for 30 minutes, or overnight. When ready to use, let mixture sit at room temperature for 30 minutes.
- Heat an oiled skillet over medium high heat. Pour about ¼ cup of batter into pan, swirling pan around to spread out the batter.
- When edges of the crepe rise slightly and small bubbles appear, flip and cook for another few minutes.
- Serve with shredded coconut, pomegranate seeds, nutella, and freshly squeezed lemons.