Coconut crepes with maple ricotta and strawberries

Coconut crepes with maple ricotta and strawberries

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Have a sweet craving? Try satisfying it with this fruity dessert sweetened with maple syrup. Serve these crepes at breakfast or brunch.

The ingredient of Coconut crepes with maple ricotta and strawberries

  1. 4 eggs
  2. 1 cup (250ml) coconut milk
  3. 1/4 cup (35g) coconut flour (see Notes)
  4. 1 tbsp arrowroot
  5. 2 x 250g punnets strawberries, halved if large
  6. 1 vanilla bean, split, seeds scraped
  7. 1/2 cup (125ml) maple syrup, plus extra to serve
  8. Coconut oil, to fry (see Notes)
  9. 2 cups (480g) fresh ricotta
  10. Mint leaves, to garnish

The instruction how to make Coconut crepes with maple ricotta and strawberries

  1. Combine the eggs, coconut milk, coconut flour and arrowroot in a bowl with a pinch of salt. Whisk to form a smooth batter (it should be the consistency of thin cream).
  2. Combine strawberries, vanilla pod and seeds, 1/3 cup (80ml) maple syrup and 2 tbs water in a saucepan. Cook over low heat for 2-3 minutes or until softened.
  3. Heat a little coconut oil in a 20cm non-stick frypan. Pour 1/4 cup (60ml) batter into the pan and swirl to cover base. Cook for 1-2 minutes until golden, then flip and cook for 1 minute or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter to make 6 crepes.
  4. Preheat the oven to 170C.
  5. Combine the ricotta with remaining 2 tbs maple syrup in a bowl, stirring until smooth. Fill each crepe with some of the ricotta mixture and fold into quarters. Place on a baking paper-lined baking tray. Place in the oven for 5 minutes to warm through. Serve the crepes topped with extra maple syrup and strawberries in syrup.

Nutritions of Coconut crepes with maple ricotta and strawberries

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