Hello everyone,
Who doesn't like crêpes? seriously, who doesn't? You can put anything you want on them: chocolate, caramel, sugar with some lemon juice, jam... thanks to an infinite choice of toppings and combination of said toppings, crêpes are just great as it makes everyone happy. Even the most picky persons will always find a way to accommodate them. So today it's gonna be a sweet crêpe recipe with the difference that we will replace the milk by coconut milk.
If you've read some of my articles, you probably know that I am living in Indonesia, and you probably also know that the lack of some basic products or the high prices of the said products force me to be... creative... And this is exactly what this recipe is for, it is designed for people who cannot use milk either because they are lactose intolerant or just because milk cannot be found where they live. The result is not only very similar to the original crêpes but I find it even slightly better... but who knows, maybe I haven't eaten those for so long that my judgement is biased. You'll be the judge of that.
A great family meal that makes everyone agree.
If you've read some of my articles, you probably know that I am living in Indonesia, and you probably also know that the lack of some basic products or the high prices of the said products force me to be... creative... And this is exactly what this recipe is for, it is designed for people who cannot use milk either because they are lactose intolerant or just because milk cannot be found where they live. The result is not only very similar to the original crêpes but I find it even slightly better... but who knows, maybe I haven't eaten those for so long that my judgement is biased. You'll be the judge of that.
| Preparation: 10 mn | Cooking: 1 h 15 | Total time: 1 h 25 | |||
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A great family meal that makes everyone agree.
Ingredients:
250 g flour
4 Tablespoons oil
4 Tablespoon sugar
3 eggs
1 teaspoon salt
400 ml coconut milk
200 ml water
Preparation:
- Mix the flour, the sugar and salt together.
- Dig a pit in the middle of your mixture and put the eggs in the pit. Mix carefully.
- Add the oil, water and coconut milk and mix once again but this time energetically. For a better result, don't hesitate to use a hand mixer or a blender. Your batter must be as homogeneous as possible.
- Oil your pan and pour some of your batter and fry it on high fire until you see the visible side got cooked. It shouldn't take more than 30 seconds. CAREFUL, if your pan is too hot you'll burn your crêpe; adjust it.
- Once the first side is cooked flip your crêpe. If you are dexterous enough, you might want to flip it by just sending it through the air and make it fall on the other side, for the others, the safe way is to use a spatula to flip it. Cook the other side only about 15 seconds or so.
- Repeat step 4 to 5 until you're out of batter. Keep oiling up your pan as often as you see fit but don't overdo it. CAREFUL, if you feel that your crêpes are crumbling as soon as you try to flip them, add some flour to the batter to make it more compact.
- Serve while still hot and flavor it with whatever comes to your mind (shredded coconut and chocolate paste is one of my own favorite)
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Enjoy!
Cooking daddy
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