Coconut Crepes with Sugar Cane Molasses filling Recipe
Colorful coconut crepes prepared with coconut milk, coconut flakes, and sugar cane molasses. You can choose to make these soft and flexible addictive thin pancakes without colors.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 12 crepes
- 1 cup All Purpose Flour
- 1/4 Teaspoon Baking Powder
- pinch Salt
- 1 Egg
- 2 Tablespoon Butter melted
- 1 cup Coconut milk
- few drops Vanilla Extract
- food coloring
For the Filling:
- 1 cup Coconut Flakes
- 1 cup Sugar Cane
Add the dry ingredients (Flour, Baking Powder and Salt) into a mixing bowl and combine quickly, then make a well into the center and add in the Egg, melted Butter, Coconut milk and Vanilla Essence.
Mix the whole content to a smooth liquid pastry.
At his point, you can make 3 equal batches of the 1 base and leave one plain...
..and color the 2 others with some green food coloring and red/pink.
Mix and crumble the suggar cane into the coconut flakes.
Heat up a pan, and add about one ladl of pastry.
The pancakes should be very thin so try to spread the pastry as good as possible by turning the pan before it starts to harden.
Cover the pan and allow it to cook for 1-2 minutes. Take it off the heat (only cook on one side!) and repeat the process with the rest of the noncolored and colored pastry.
Place the pancake on a surface, cooked surface down and uncooked up. Add about 1 Tablespoon of filling onto it.
Now fold in a bit of the sides and slowly start to roll it up as shown. Repeat the process with the rest of the cooked pancakes and the remaining filling.
Serve still warm or cold.
Calories: 176kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 24mg | Potassium: 63mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1.6% | Vitamin C: 0.1% | Calcium: 1.7% | Iron: 4.3%