Coconut pancakes

Recipes

INGREDIENTS

  • 1 cup (150g) plain flour
  • 1/3 cup (75g) caster sugar
  • 2 large eggs, lightly beaten
  • 1 cup (250ml) coconut cream, plus extra to serve
  • 40g unsalted butter, melted, plus extra to brush
  • 1/2 teaspoon vanilla extract
  • 2 bananas, sliced

CHOCOLATE SAUCE (MAKES 1 1/2 CUPS)

  • 200ml pure (thin) cream
  • 50ml milk
  • 200g dark chocolate, chopped
  • 20g good-quality cocoa powder

METHOD

Step 1

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Sift the flour into a large bowl with sugar, eggs, coconut cream, butter, vanilla and a pinch of salt. Whisk to combine, then stand at room temperature for 30 minutes.

Step 2

Meanwhile, for the sauce, place cream and milk in a pan over medium heat. Bring to just below boiling point, then remove from the heat.

Step 3

Whisk in chocolate until melted, whisk in cocoa until smooth.

Step 4

Keep warm over low heat.

Step 5

Check the consistency of the batter before you start to cook the crepes — the mixture should resemble runny cream. If it’s too thick, add a little warm water.

Step 6

Brush a 15cm crepe pan with extra melted butter and place over medium heat. Pour in enough batter to coat the base of the pan, then cook for 1-2 minutes each side until golden. Remove to a plate and keep warm. Repeat with remaining batter to make 12 crepes.

Step 7

To serve, fold crepes into triangles on plates, tuck in banana slices, drizzle with warm chocolate sauce and cream.

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