Goddess Of Scrumptiousness

COCONUT CREPES WITH APRICOT AND LIME CREAM

I developed this recipe 2 days ago and it is such a delicious success that yesterday and until lunch today, we ate this for dessert.

I am not a big fan of crepes tasting nothing more like eggs and flour, so I developed a crepe recipe that incorporates coconut cream partially replacing the milk. And what I ended up with is a more flavorful and a bit more tropical version of the sophisticated Parisian thin pancake. -j.m

Ingredients:

For the Coconut Crepes

1 cup coconut cream

1/2 cup milk

1 teaspoon vanilla

1/4 cup melted unsalted butter

4 tablespoons granulated sugar

3 eggs

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

For the Apricot and Lime Cream

1 cup heavy cream, semi-chilled

1/2 cup softened unsalted butter

6 tablespoons apricot preserve

1 cup powdered sugar

zest of 1 lime

Procedure:

Coconut Crepes

1. In a medium size mixing bowl, whisk together the coconut cream, milk, vanilla, melted butter, sugar and eggs.

2. In a separate bowl, mix together the flour, baking powder and salt. Then sift directly over the bowl with the coconut cream-egg mixture. Whisk until most (if not all) of the flour mixture is dissolved in the liquid ingredients.

3. To make your crepe batter very smooth and absolutely free of flour lumps, strain the batter 3 times.

4. Let the crepe batter rest inside the chiller/fridge for 1 hour covered with cling.

Apricot and Lime Cream

1. In a medium size mixing bowl, beat the heavy cream, softened butter, powdered sugar and apricot preserve with a wire whisk or hand mixer.

2. Fold in the lime zest.

Cooking the Crepes

1. Prepare your crepe station! :)

You Need:

Small Teflon skillet

Small off-set spatula/palette knife

Pastry brush (preferably Silicon… it is heat resistant)

Additional softened butter to grease the skillet

Plate and paper towels (to occasionally wipe/clean the skillet)

2. Heat your skillet to medium-high heat. Once skillet is heated take away from heat and brush with a very minimum amount of butter.

3. With the skillet still away from the heat, pour 3/4 full ladle of crepe batter onto the skillet and immediately swirl the batter clockwise, making sure that the batter thinly and evenly coats the skillet. Return the skillet to the heat and cook each side for 30-40 seconds.