Coconut Crepes
Recipe by Justine Schofield
Serves 6 | 
Prep 30 min | 
30 minutes
Ingredients:
- 2 pieces of canned pineapple, chopped, or fruit of your choice
- 2 pieces of tinned jackfruits, chopped, or fruit of your choice
- 3-4 blackberries, chopped
- 2 bananas, sliced
- 2 tbsp toasted shredded coconut, to garnish
- Dairy-free coconut ice cream, to serve
Crepes:
- 140g plain flour
- 2 tbsp caster sugar
- 400ml light coconut milk, room temperature
- 1 tbsp coconut oil, melted and cooled, plus extra for frying
- 1 tsp vanilla extract
Method
- In a bowl, whisk all the crepes ingredients together until smooth. Set the batter aside (this can also be made the night before). Add ½ a cup of water to thin the mixture.
- Heat a large non-stick pan or crepe pan on medium heat and brush with coconut oil.
- Ladle the batter onto the pan, using about ½ a cup. Swirl the batter across the pan to cover the surface and cook for 30 seconds to a minute before flipping. Cook for another minute on the second side and then place on serving dish.
- For fruit, use a mix of what you like, chopped, tossed with shredded coconut.
- Top the crepes with the fruit mix and serve with the ice cream.
