The coconut pancakes I made a few months ago were a big hit, but my original plan is to actually perfect making coconut crepes. Or just crepes in general. I’ve always been fascinated with crepes ever since I got my first introduction to crepes in Old Quebec. I have this old pocketbook on crepes which I usually read before sleeping. What makes it difficult to make, for me at least, is that we don’t have any of the non-stick flat pans that makes life easier when making crepes. At home, the pans are all cast-iron wok-type ones. But I do manage. One thing I’ve noticed though is that if I am to make the perfect coconut crepes (with coconut milk in the batter) is that I’d better get the non-stick pan. Somehow, the addition of coconut milk changes the chemistry of the batter (maybe too much fat), that the crust tends to separate from the rest of the crepe. Anyway, after several mishaps, I start to churn passable crepes that when mix with the grated coconut filling and sauce makes a wondeful and filling dessert.

Coconut crepes

1 cup flour
2 cups coconut milk
1 tbsp sugar
1 egg

Mix everything together to make a smooth batter. Strain the batter then refrigerate for at least an hour.  A non-stick pan is preferable for cooking crepes. Grease the pan lightly and heat. Once heated, add about 1/4 cup of batter then gently tilt the pan so that the batter covers the surface of the pan. Heat a few seconds till crepe is set then invert. Heat the other side for a few seconds then remove crepe from pan. Repeat the same process for the rest of the batter.

Coconut cream sauce

1 cup brown sugar
2 cups coconut cream

Mix sugar and coconut cream in a sauce pan and gently simmer over low heat thickened. Stir occasionally to prevent lumps from forming.

To assemble crepes:

Place a crepe on a serving plate. Place 2 tbsp of grated coconut across the center. Fold both sides, one on top of the other. Drizzle with coconut cream sauce and serve. Alternately, you fold the crepe into quarters. Top crepe with grated coconut and drizzle with coconut cream sauce.

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You may need eye cream to maintain your eyes…

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