Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup coconut milk
- 1/2 cup water
- 2 eggs
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1/2 cup kaya (coconut jam)
Special Equipment Needed:
- Crepe pan or non-stick skillet
- Spatula
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, whisk together the flour, salt, and sugar.
2. Add in the eggs, coconut milk, water, and vegetable oil. Whisk until the batter is smooth and free of lumps.
3. Heat a crepe pan or non-stick skillet over medium heat. Grease the pan with a little bit of oil.
4. Pour 1/4 cup of the batter onto the pan and swirl it around to create a thin, even layer.
5. Cook the crepe for 1-2 minutes on each side, or until golden brown.
6. Repeat with the remaining batter, greasing the pan as needed.
7. Once all the crepes are cooked, spread a tablespoon of kaya onto each crepe.
8. Roll up the crepes and serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 crepes
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 18g
Protein: 2g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Coconut milk can be substituted with almond milk or soy milk for a dairy-free version.
- Kaya can be substituted with any fruit jam or nut butter.
Variations:
- Add sliced bananas or strawberries to the crepes before rolling them up.
- Top the crepes with whipped cream or coconut whipped cream.
- Drizzle chocolate sauce or caramel sauce over the crepes.
Tips and Tricks:
- Make sure the batter is smooth and free of lumps to ensure even cooking.
- Use a non-stick skillet or crepe pan to prevent the crepes from sticking.
- Grease the pan lightly with oil before cooking each crepe.
- Use a spatula to flip the crepes gently to prevent them from tearing.
Storage Instructions:
Store the leftover crepes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the crepes in the microwave for 30 seconds or in a toaster oven for 2-3 minutes.
Presentation Ideas:
Arrange the crepes on a plate and dust them with powdered sugar. Garnish with fresh fruit or mint leaves.
Garnishes:
Fresh fruit, whipped cream, coconut flakes, mint leaves, powdered sugar.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
Fresh fruit salad, yogurt, or granola.
Troubleshooting Advice:
- If the crepes are sticking to the pan, make sure the pan is greased enough.
- If the crepes are tearing, make sure the batter is smooth and free of lumps.
Food Safety Advice:
Make sure the eggs are fully cooked before serving.
Food History:
Kaya is a popular spread in Southeast Asia, made from coconut milk, eggs, and sugar. It is commonly used as a filling for bread or pastries.
Flavor Profiles:
Sweet, creamy, and coconutty.
Serving Suggestions:
Serve the crepes warm for breakfast or as a dessert.
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Region: Malaysian