#loveyourleftovers. Indulge with these scrumptious coconut crepes — the perfect weekend treat! The delicate coconutty flavour is sure to transport you to the tropics. For a savoury option, skip the vanilla and fill with mushrooms and your favourite greens!
Serves 2
Ingredients
½ cup buckwheat or rice flour
½ cup lite coconut milk
2 eggs
¼ tsp vanilla extract
Pinch of salt
Toppings
½ cup berries, fresh or frozen
1–2 Tbsp yoghurt
Method
- Make batter. Add all crepe ingredients to a food processor or blender and blend for about 1 minute, until smooth.
- Cook crepes. Use a paper towel to spread oil over a large, non-stick fry-pan and heat on high. Once the pan is hot reduce heat to low-medium and add crepe batter to pan using a ½ cup measure, tilting pan to spread batter. Cook for about 1 minute each side, until lightly golden.
- To serve, turn crepes out onto plates and top with berries and yoghurt.
Nutritional Info (per serve)
Energy (kJ): 1137
Energy (Cal): 272
Carbohydrate (g): 28.1
Protein (g): 12.6
Fat (g): 12.8
Saturated Fat (g): 8.2
Sugars (g): 4.3
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