CRÊPES WITH COCONUT SUGAR AND FRUIT
INGREDIENTS:
FOR THE CRÊPES:
- 100g Pernerka Fine Rice flour
- 2 eggs
- 180ml whole milk
- 1 tsp coconut sugar
- ¼ tsp lemon zest
- A pinch of salt
- Clarified butter for frying
FOR THE COCONUT SUGAR:
- 2 tbsp coconut sugar
- ½ tsp of cinnamon
TO FINISH WITH:
- Fresh fruit (raspberries, blackcurrants, etc.)
- Coconut flakes
- Your favourite jam
TIPS AND TRICKS:
Crêpes taste great filled with whipped cottage or ricotta cheese.
INSTRUCTIONS:
1) Put the flour, eggs, milk, sugar, lemon zest and salt in a blender and blend thoroughly until you get a smooth batter.
2) Heat a medium-sized frying pan and add a little bit of the clarified butter. Pour some of the pancake mixture into the frying pan and swirl it around so that it covers the bottom of the pan evenly. When the edges are peeling away from the sides of the pan, shake it to see if the crêpe easily releases. If not, cook it for a little bit longer. Flip and cook the other side. Remove from the pan and set aside to cool. Continue with the remaining batter (you should get 4 crêpes).
3) Working with one crêpe at a time, spread some jam on it and sprinkle some coconut sugar. Roll the crêpe up or fold it into a half and then half again. The crêpe will be in the shape of a triangle (see the picture).
4) Finally, garnish the crêpes with the coconut flakes and fresh fruit of your choice. Enjoy!