If you’ve been reading this blog for a while then you know that I (somewhat) recently learned how to make crepes.
And that day was awesome.
When I have an awesome day, I usually try to repeat activities from said day. It’s a systematic approach to happiness.
Just kidding, I don’t really know what I’m talking about.
But I do really enjoy crepes… possibly even more than I enjoy pancakes (gasp!). So with nearly a full can of left over coconut milk in my refrigerator (leftover from this recipe) I decided to give coconut crepes a go.
The crepes themselves have a very subtle coconut taste, so feel free to pile on the coconut for ‘garnish.’ Also, I realized half-way through devouring these, toasting the coconut before topping these crepes would have been even better.
So give that a whirl. Be better than me. Please.
Also, you should totally serve these with dark chocolate inside. Chocolate and coconut where always meant to be.
You will need: 2 eggs, 3/4 cup milk, 1/4 cup plus 2 tablespoons water, 1/4 cup coconut milk, 1 cup flour and 3 tablespoons melted butter.
Put all these ingredients in a blender and puree until well combined. Let the batter rest in the refrigerator for 10-20 minutes.
When you are good and ready, melted so butter in a shallow sauce pan over medium heat. Pour batter from the blender container onto the hot pan, give it a shake to distribute everything. You can these to be pretty thin. Skinny-minis, if you will.
Once they are set use a spatula to flip them and cook for another minute or two on the other side. Repeat until you have used all the batter.