Valerie NoellComment

SUNDAYS | TOASTED COCONUT AND PINEAPPLE CREPES

Valerie NoellComment
SUNDAYS | TOASTED COCONUT AND PINEAPPLE CREPES
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Simple Crepes

ingredients

2 large eggs

3/4 cup Almond milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

1 tbsp sugar, 

1 teaspoon vanilla extract

Butter, for coating the pan

 

instructions

In a bowl, combine all of the ingredients and mix by hand until liquid.  It should be a thin milky consistency. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool.

After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.

 

 

 

 

 

 

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Toasted Coconut + Pineapple Topping

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ingredients

1 pineapple

1/2 cup coconut shavings

1/3 cup sugar

1 tbsp of maple syrup

1 tsp vanilla extract 

1/4 cup water

instructions

Dice pineapple into small 1/4 in pieces. You can cut half of the pineapple or the whole thing for larger quantitates. In a medium non-stick pan sauté Pineapple on high for 2-3 minutes, until the pineapple softens. Next add sugar, maple syrup and vanilla and continue to sauté until it caramelizes. Finally add the coconut shavings and water, mix and turn down to low heat, letting it simmer.  It should reduce a bit now, but make sure not to over cook, so the pineapple doesn't become mush. Take off heat and let cool.

Assemble on crepe, adding a drizzle of maple syrup and a sprinkle of cinnamon.

Can be served hot or cold.

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