Coconut and Raspberry Crepes

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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

Tips and Tricks

Serve with extra whipped cream if desired and garnish with extra coconut or raspberries.

Ingredients You'll Need

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



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.


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.

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