Best Coconut Crepes Recipes

VEGAN BUTTERNUT SQUASH THAI CURRY CREPES WITH COCONUT-GINGER-PEA

Steps:

• First, we get the crepes started.
• In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.
• Pour this into the blender and blend until thoroughly combined. Let the batter sit for at least 20 minutes.
• While the batter is sitting, we make the filling.
• In a sauce pan, bring the coconut milk to a boil. Let it do its thing until it smells very coconutty, about 3 minutes.
• Add the curry paste and stir constantly for 1-2 minutes.
• Add the water, butternut squash, basil, salt, and sugar and bring back to a boil. Turn down to a gentle boil and cook for 10 minutes.
• Add the red pepper and cook for 10 minutes more. The squash should be a bit mushy at this point. The curry will have turned golden. Remove from heat and set aside.
• Back to the crepes!
• Heat a 6-7 inch crepe pan (a small nonstick pan is perfect for this) over medium heat and oil with a paper towel dipped in olive oil.
• Pour 1/4 cup of batter into the pan and swirl to coat pan. Cook until large bubbles begin to rise in the middle (less than a minute). Use a spatula to ease the crepe off the pan, flip, and cook for about 30 seconds more. Flip onto a plate.
• Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You'll get the hang of it.
• Onto the sauce:.
• Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.
• Now, fill the crepes with 2-3 spoonfuls of the filling. Sprinkle on coconut flakes and roll up the crepe. Get 2-3 on a plate, then spoon 2-3 tablespoons of sauce over them. Sprinkle on crushed peanuts and coconut flakes. Arrange the basil leaves and hearts however you desire.
• Voila! Butternut squash Thai curry crepes with coconut-ginger-peanut sauce. Enjoy!

ASPARAGUS COCONUT CRêPES WITH SWEET CHILLI SAUCE

Steps:

• To make the sauce, mix together the golden syrup or honey, soy sauce and lime juice until smooth. Stir in the chillies and garlic. Transfer to a serving bowl and sprinkle in the ground peanuts. Set aside.
• Make the crêpes: stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth. Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm. Make 3 more crêpes in the same way, adding 1 tsp oil each time.
• Steam the asparagus for 3-5 mins. To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up - if you want, cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with the sauce spooned over or on the side.

MASALA DOSA WITH COCONUT CHUTNEY (SOUTH INDIAN SAVORY CREPES WITH FILLING)

Steps:

• For the dosa: Soak the parboiled and uncooked rice together in water.
• Separately, soak the dal and fenugreek seeds together in water.
• After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
• Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
• The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
• Heat a skillet and grease with some oil.
• Pour a ladleful of batter and spread as quickly as possible into a thin circle.
• Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
• Cook until the dosa is done, then turn over and cook the other side until crisp.
• Set the dosas aside.
• Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
• For the potato curry: Heat the 3 tablespoons of oil.
• Season with the mustard and gram dals.
• When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
• When the onions are browned, add the potatoes and salt, and mix thoroughly.
• Add the coriander leaves and lemon juice, if desired, and mix well.
• For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
• Fry until the dal turns brownish.
• Remove from flame.
• Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
• Add a little water to make the chutney of a spreadable consistency.
• To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
• Spread approximately 1 tablespoon of chutney evenly all over the dosa.
• Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!).
• Sprinkle a little ghee or butter.
• Roast for a minute or two.
• Remove from flame and serve immediately.
• Alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip.

BUCKWHEAT CREPES WITH WHIPPED COCONUT CREAM

Steps:

• In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.
• Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.
• Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.
• Heat small cast-iron pan over medium heat. Grease lightly with oil.
• Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.
• Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.
• Spoon a layer of coconut cream inside crepes and roll up.
• Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.

COCONUT CREPES

Steps:

• Beat eggs, coconut flour, coconut milk, honey, vanilla extract, nutmeg, and cinnamon together in a bowl until batter is smooth; let stand for 5 to 10 minutes.
• Grease a crepe pan with olive oil and place pan over low heat, wiping olive oil from pan with a paper towel. Pour about 1/4 cup batter into the pan and immediately tilt pan around until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 30 seconds. Run a spatula around the edge of the pan to loosen; flip crepe and cook until the other side has turned light brown. Repeat with remaining batter.

COCONUT CREPES WITH FRESH MANGOES

Steps:

• Preheat oven to 200 degrees. Line a baking sheet with several layers of paper towels; set aside. In a large bowl, whisk together coconut milk, eggs, superfine sugar, cardamom, and salt. Whisk in flour, coconut, and whole milk.
• Heat a 10-inch nonstick skillet or crepe pan over medium heat. Using a paper towel, rub inside of skillet with a thin coating of butter. Pour about 1/4 cup batter into center of pan, tilting and swirling to evenly coat bottom with a thin layer; pour any excess batter back into bowl.
• Cook until crepe is golden on bottom and top is almost dry, 1 to 2 minutes. Using a spatula, flip crepe, and cook until golden, about 30 seconds. Invert crepe onto prepared baking sheet, and keep warm in oven. Repeat with remaining batter, rubbing pan with more butter before making each crepe.
• Brush butter over tops of warm crepes. Place a few slices of mango on each. Fold, or roll crepes to enclose. Place on a serving platter. Dust with confectioners' sugar. Serve with any remaining mango slices on the side.

COCONUT CRêPES WITH RASPBERRY SAUCE

Steps:

• Set aside 6 of the raspberries. Mix the cornflour with 1 tbsp water until smooth. Measure 300ml water in a pan, and stir in the cornflour paste. Heat, stirring, until thickened. Add the remaining raspberries and cook gently, mashing the berries to a pulp. Strain the mixture through a sieve into a bowl to remove the seeds, pushing through as much of the mixture as you can. Quarter the reserved raspberries and add to the sauce, along with the maple syrup.
• To make the crêpes, tip the flour and a pinch of salt into a large jug, then beat in the eggs, coconut milk, 200ml water and 11/2 tbsp toasted coconut to make a batter the consistency of double cream. Thin with a little more water if it is too thick. Heat a small frying pan with a dash of oil, then pour in a little batter, swirling the pan so that it completely covers the base. Leave to set over the heat for 1 min, then carefully flip it over and cook the other side for a few secs more. Transfer to a plate and repeat with the remaining batter until you have at least 12. Stir the batter to redistribute the coconut as you use it. Serve 2 crêpes per person with a drizzle of the sauce and a little of the remaining toasted coconut.

COCONUT CREPES

Steps:

• Grind Idli rice to a fine paste. Then in the same jar, grind urad dal to a fine paste. Mix the two together. The final batter should have the consistency of a pancake batter. Add baking soda and salt. Let sit overnight covered, in a warm place and mixture rises to almost double the original quantity. Take a vessel, a 2-3 spoons of butter, freshly grated coconut and less than 1/2 cup of sugar. Mix well and let cook for a couple of minutes until the sugar is dissolved. Mix it all over once again and set aside. Take a non stick pan, place it on the stove at medium heat and let the pan become shot to the extent that when you add a drop of water, it starts to bubble. Add a small spoon of butter and spread it. Then add about 80 ml of batter on the pan and spread the batter thinly over the pan starting at the center and going towards the edge. Put a lid on the pan and let it cook (about 30 seconds). Remove the lid and gently flip the crepe over and cook the other side for about 5-8 seconds or till its crispy. Then flip it back over, take the coconut mixture and and put a generous portion at the center of the crepe and spread it like a semicircle. Fold the other half of the crepe over and your coconut crepe is ready to serve. You can serve this as is or with fresh cream. Youcan prepare the batter and the coconut mixture ahead of time and store it in the refrigerator for upto 3 weeks and reuse.

PALEO COCONUT CREPES

Steps:

• Beat egg whites, almond milk, and vanilla extract together in a bowl until smooth; add coconut flour, baking powder, and sea salt and continue to beat until no clumps remain. Let the mixture sit for 8 minutes.
• Heat a small non-stick skillet over medium heat. Pour about 1/3 of the batter into the pan. Tilt the pan so the batter covers the bottom of the skillet to all sides. Cook until the edges begin to slightly lift and the bottom is slightly browned, about 2 minutes; flip and cook until the other side is browned, 1 to 2 minutes more. Repeat with remaining batter.

CREPES WITH CARAMELIZED PINEAPPLE AND COCONUT DULCE DE LECHE

Steps:

• Make the crepe batter: Sift the flour, sugar, and salt into a large bowl. Whisk in the milk, oil, and egg until combined. Add the melted butter in a steady stream, whisking briskly. Finally, whisk in the beer until everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight (the longer time will improve the texture of the crepes). 2. Make the dulce de leche: Meanwhile, in a small, heavy saucepan, combine the coconut milk, milk, sugar and salt. Bring to a boil over high heat, then immediately turn off the heat and add the baking soda carefully, as the liquid will bubble. Return the mixture to the heat and cook at a low simmer until it is reduced by about half (about 2 cups), about 30 minutes, stirring occasionally at first and more frequently as it thickens. Let cool to room temperature. 3. Make the pineapple: In a large bowl, toss the pineapple with the brown sugar, vanilla, and salt to evenly coat the fruit. Set aside to macerate for 10 minutes. Melt the butter in a large, heavy skillet over high heat. Add the pineapple and its juices and cook, stirring occasionally with a wooden spoon, until almost no liquid remains, 8 to 10 minutes. Continue to cook, stirring, until the pineapple is caramelized on all sides, 3 to 5 minutes more. Remove from the heat and set aside. 4. Make the crepes: Heat the remaining 2 tablespoons butter in a small saucepan over medium-high heat until the white solids come to the surface, 7 to 8 minutes. Skim off and discard the solids. Remove the clarified butter from the heat and set aside. 5. Line a 9-inch or larger plate with parchment paper and set it by the stove. Cut 15 similar pieces of parchment paper for layering between the crepes. 6. Heat a 9-inch nonstick skillet over medium-high heat. Dip a paper towel into the clarified butter and use it to carefully wipe a thin layer of butter over the surface of the pan. Ladle or pour 2 tablespoons of batter into the pan, immediately til