These crepes have a subtle coconut flavour and are easy to make. Recipe is easy to double.
Author: Chelsea
Recipe type: Breakfast
Serves: 2-4
Ingredients
For the crepes:
1 egg
¾ cup coconut milk
½ cup flour
¼ tsp salt
¼ tsp vanilla
2 tsp shredded coconut
.
Toppings:
Shredded coconut (sweetened or unsweetened)
Seeds from 1 pomegranate
Nutella, melted in microwave for easy drizzling
Fresh lemon
Instructions
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.
Recipe by Port and Fin at https://portandfin.com/coconut-crepes-with-pomegranate-nutella/