Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup coconut flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3 eggs
- 1 1/2 cups milk
- 1/4 cup coconut oil, melted
- 1/4 cup palm syrup
Special equipment needed:
- Crepe pan or non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the all-purpose flour, coconut flour, sugar, and salt.
2. In a separate bowl, beat the eggs and add in the milk, melted coconut oil, and palm syrup. Mix well.
3. Gradually pour the wet ingredients into the dry ingredients and whisk until smooth.
4. Heat the crepe pan or non-stick skillet over medium heat.
5. Pour 1/4 cup of the batter onto the pan and swirl it around to cover the entire surface.
6. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown.
7. Flip the crepe and cook for another 30 seconds to 1 minute.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 crepes
Nutritional information:
Per serving (1 crepe):
Calories: 160
Fat: 7g
Carbohydrates: 20g
Protein: 4g
Sodium: 150mg
Sugar: 8g
Substitutions for ingredients:
- Coconut flour can be substituted with almond flour or all-purpose flour.
- Palm syrup can be substituted with maple syrup or honey.
Variations:
- Add shredded coconut to the batter for extra texture and flavor.
- Top the crepes with sliced bananas and toasted coconut flakes.
- Drizzle chocolate sauce over the crepes for a decadent dessert.
Tips and tricks:
- Make sure the batter is smooth and free of lumps for the best results.
- Use a non-stick skillet or crepe pan to prevent the crepes from sticking.
- Keep the cooked crepes warm in a low oven until ready to serve.
Storage instructions:
Store the crepes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the crepes in a skillet over low heat or in the microwave for 10-15 seconds.
Presentation ideas:
Stack the crepes on a plate and drizzle with additional palm syrup. Garnish with fresh berries and mint leaves.
Garnishes:
Fresh berries, toasted coconut flakes, mint leaves.
Pairings:
Serve with a cup of coffee or tea for breakfast or as a dessert with a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit salad, scrambled eggs, bacon.
Troubleshooting advice:
- If the batter is too thick, add a splash of milk to thin it out.
- If the crepes are sticking to the pan, add a little more coconut oil to the pan.
Food safety advice:
Make sure to cook the crepes thoroughly to prevent any foodborne illnesses.
Food history:
Crepes originated in France and have been a popular dish for centuries. Coconut and palm syrup are common ingredients in Southeast Asian cuisine.
Flavor profiles:
The crepes have a subtle coconut flavor and are sweetened with palm syrup, which has a caramel-like taste.
Serving suggestions:
Serve the crepes for breakfast or as a dessert.
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Taste: Sweet, Coconutty, Rich, Caramelized, Creamy