Coconut Crepes Recipe
Ingredients:
- Crepes
- 1 cup rice flour
- 2 egg yolks
- 1 cup fresh* or canned unsweetened coconut milk
- 2 tablespoons granulated sugar
- 2 to 4 tablespoons water
- Oil or butter for greasing skillet
- Filling
- 2 egg whites, beaten to soft peaks
- 1/4 cup palm sugar** or granulated sugar
- 1/4 cup black sesame seeds
- 1/4 cup finely-grated fresh coconut
- 2 tablespoons chopped green onions
Directions:
- Combine rice flour, egg yolks, coconut milk, sugar and 2 tablespoons water in bowl and whisk until smooth. Batter should be consistency of traditional Western crepe batter. If necessary, add additional coconut milk or water to thin.
- Lightly grease skillet with oil and drop tablespoons of batter onto skillet, spreading each with back of spoon to form a 3-inch circle. Fry 1 minute and turn.
- Spread each crepe with a little beaten egg white, then palm sugar and cook 1 minute more. Sprinkle with coconut, black sesame seeds and green onions. Fold crepes in half like tacos (they must still be warm) and cool on wire rack.
- Continue frying, filling and folding crepes in batches, until all ingredients are used up. Makes 2 dozen or 4 to 6 servings.
- * Coconut milk is made by mixing hot water with freshly grated coconut. For 1 cup freshly-grated coconut, add 1 cup boiling water. Let mixture stand 5 minutes, then strain, pressing to extract all liquid.
- ** Palm sugar is a moist, beige-colored sweetener derived from the sap of a palm tree. It can be found at Asian markets. If unavailable, substitute maple sugar, date sugar, light brown sugar or granulated white sugar.