Crepes are one of those foods that can seem really intimidating, but I urge you to give them a try. They are not nearly as hard as they seem and you do not need a fancy crepe maker or anything. Just a small skillet is all that is needed. Also, every single recipe and commentary on crepes I’ve ever seen mentions that the first one often does not turn out well. My experience is that the first one is usually fine, but the third one is a mess. Either way, give yourself some grace. If Julia Child can’t make every crepe perfect, than the pressure is off!
I often make just plain crepes and add fun filling, but this time I decided to add some coconut flavor to the batter itself. I don’t know about you, but there is something about spring that makes me crave coconut. So I took the advice of Mark Bittman and swapped coconut milk for regular milk in the recipe from How to Cook Everything Vegetarian. It’s not a strong flavor, so if you are anti-coconut, don’t shy away. Then again, why are you reading this recipe? Anyway, I love strawberries and coconut so I used them for the filling as well. It was a perfect taste of spring!
These can also be either a breakfast or a dessert. For breakfast, I like mine with just a touch of powdered sugar, but Tim likes maple syrup. For dessert, I recommend whipped cream. To amp up the coconut factor, try coconut whipped cream. Either way, just try them!
- 1 cup flour
- 1 tb sugar
- 1 pinch salt
- 1 1/4 cup coconut milk
- 2 eggs
- 2 Tb butter, plus more for cooking
- For the filling:
- 1/2 pint strawberries
- 1 Tb shredded coconut
- 1 Tb sugar
- Melt 2 Tb of the butter and set aside to cool briefly. Combine flour, sugar, salt, coconut milk, and eggs in a blender or food processor and mix briefly. Then add butter and blend until well mixed. If the mixture is too thick and does not pour easily, add a bit more milk. Cover and let rest in the fridge for 30 minutes or up to 24 hours.
- About 30 minutes before you plan to cook the crepes, make the filling. Slice the strawberries and combine in a bowl with the shredded coconut and sugar. Stir to combine. Set aside until the crepes are ready.
- Heat and 8-10 inch skillet over medium heat. Melt a little butter in the skillet and swirl to coat the bottom. Then I use a 1/4 cup measuring cup as a ladle and fill it about 3/4 of the way full of batter and pour this into the hot skillet. Tilt and swirl the pan so that the batter forms an even layer on the bottom of the pan.
- Wait until the top of the crepe is almost dry, about 1-2 minutes. I like mine a little crispy so I tend to let them cook a little longer. Flip and cook on the other side for about 30 seconds.
- Repeat with remaining batter. Stack completed crepes on a plate and stick this in a warm oven till ready to serve.
- To serve, lay out a crepe on a plate, add some of the stawberry coconut filling to the bottom of the crepe and roll gently. Repeat until all crepes are filled.
- Serve warm with powdered sugar, maple syrup, whipped cream, or whipped coconut cream.