Coconut Crepes with Coconut Cream (Crepe Ma Prao)
This recipe uses both desiccated coconut and coconut milk. The crepes may be served hot or at room temperature but do remember to treat coconut milk the same as fresh cream, needs to be refrigerated.
Ingredients:
Pancakes
228g plain flour
2 eggs
284ml water
284ml milk
Pinch of salt
Vegetable oil for cooking
2 eggs
284ml water
284ml milk
Pinch of salt
Vegetable oil for cooking
Filling
250g Desiccated coconut
113g soft brown sugar
113ml hot water
Pinch of salt
113g soft brown sugar
113ml hot water
Pinch of salt
Coconut Cream Sauce
1 tin (400ml) coconut milk
1 heaped Tbsp cornflour
1/4 tsp salt
1 heaped Tbsp cornflour
1/4 tsp salt
Method:
Mix up pancake batter by whisking flour, salt, eggs, water and milk and make up pancakes approximately 15cm in diameter.
Separate pancakes with kitchen roll and store until required.
In a bowl add hot water to desiccated coconut and leave to soak until coconut has softened. This will take about 1 hour.
Place brown sugar, salt, coconut (including water) in a pan and heat gently.
Cook until the mixture has the texture of thick jam.
Heat coconut milk and salt in a small pan. Mix cornflour with 3 Tbsp water and add to coconut.
Stir over a gentle heat until mixture thickens. Allow to bubble for a minute and remove from the heat.
Allow to cool, clingfilm and place in the refrigerator.
To make up, place a pancake on a large plate and fill the centre with coconut filling.
Turn in the sides and roll up to make small pancakes. Continue until all the pancakes and filling has been used up.
To serve, place 1 or 2 pancakes on a small plate and pour over a tablespoon or 2 of the coconut cream sauce.
Makes 12 - 15 pancakes
Recipe from http://www.wingyipstore.co.uk
