Coconut and Raspberry Crepes
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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
Directions
Crepe:
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.
assembling:
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.