Friday, August 18, 2017

A tropical New Year treat

We love eating crêpes for breakfast in my family, especially on Sunday mornings.   They’re easy to make without any hassle in the kitchen. I’m always trying to think up creative new recipes to keep weekend breakfasts exciting, and this week I’ve been experimenting with my favourite Asian flavour: coconut.

photo: Phyophoto: Phyo

This very easy and yummy crepe recipe would make a great New Year’s Day breakfast. I have shared recipes for crêpes before but this one has an Asian tropical twist with the addition of coconut cream. Make sure you use tinned coconut cream or milk – fresh coconut milk is great but it’s a bit watery. I couldn’t find coconut milk so I used cream for this recipe and added a little milk to make the mixture thinner. 

I’ve also created two delicious sauces to serve your crêpes with. They’re different from traditional crêpe sauces but you won’t be disappointed!

Coconut crêpes with banana and coconut sauce

5 servings

• 150g plain flour

• 1 cup coconut cream (I have used a 400ml tin of Chaokoh)

• 2 eggs

• teaspoon salt

• ½ cup milk

• ½ teaspoon vegetable oil

Add the plain flour to a deep mixing bowl and make a little well in the middle. Pour half of the milk and coconut milk into the well, and mix the flour and milk to make a smooth paste. Next, add the eggs to the mixture and stir slowly to combine well (be careful not to whisk the mixture). Add the remaining half of the milk and coconut milk along with the salt and stir again, making sure there are no lumps in the paste. Finally, add the vegetable oil and mix well.

Cover the bowl with cellophane wrap and keep in the fridge for 30-60 minutes. 

Before making the crêpes, take the mixing bowl out of fridge and bring the mixture back to room temperature. 

Heat a non-stick fry pan (a 28cm pan will make 5 crepes) on a high heat for few seconds before turning the heat down to medium. Stir the crepe mixture and pour half a cup of the mixture into the pan. 

Holding the pan, allow the mixture to cover the base of the pan. Cook for nearly 2 minutes on a medium heat before flipping (you can try to flip it using the pan but it’s easier to use a spatula!) and cooking on the other side for around one minute. Transfer the crepe onto a plate and repeat the process with the rest of the mixture. 

The pan needs to be hot enough to cook the crêpes but not so hot that you burn the mixture.

Serve the crêpes with fresh banana and fruit, and pour the coconut sauce and ginger sauce over the top.

Coconut sauce

Add 2 tablespoons of sugar to the remaining coconut cream and boil in a sauce pan on a low heat. Add a couple of pinches of salt. When the sugar dissolves, simmer for 2-3 minutes. Serve warm poured over your crêpes.

Ginger sauce

• 3 teaspoons finely grated ginger

• 3 tablespoons sugar

• 1 cup water

Add all of the ingredients to a saucepan and cook on a low heat. Add a couple of pinches of salt. When the sugar dissolves, simmer for 6-7 minutes. Serve warm with your crêpes.