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Coconut and Raspberry Crepes

Original recipe from Lindt Tea
kept bySweeterLifeClub
recipe by
Notes: 

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

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Ingredients: 

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


 

Crepe:

  1. Gradually mix the milk, water and egg into the flour, Natvia and salt. Stir until completely smooth.
  2. Heat up 1/2 teaspoon of the butter on crepe pan over medium heat and spread it as it melts.
  3. 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.
  4. Allow to cook for 1 minute or until edges of the crepe begins to brown.
  5. Use a spatula and flip the crepe over to the other side and cook for an additional 1 minute.
  6. Adjust stove heat if necessary.

coconut and raspberry cream:

  1. Whip the cream with 100 of Natvia until it stiff peaks.
  2. Fold in the coconut and pureed raspberries.

Assembling:

  1. Place 2 heaped table spoons of the cream mixture along a straight line along the center of the crepe.
  2. Allow 3 cm  of the crepe to exceed past the ends of the creme.
  3. Fold the top and botom 3 cm overhanging crepe towards the center, then from one side, roll the crepe up horizontally.

 

 

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