Recipe for homemade Crepes with a cocoa and coconut sauce

1 cup all-purpose Flour
1 3/4 cups Milk
2 Eggs
1/4 tsp. Salt
1/2 tbsp Sugar
1 teaspoon Coconut Butter (or use normal butter/coconut oil)
Oil for coating the pan

Sauce per 3-4 crepes:
1 tbsp Coconut Butter (or use normal butter/coconut oil)
1/2 tbsp. unsweetened Cocoa powder
1 Tbsp Brown Sugar, light

How to
Place the flour, milk, eggs, salt, sugar and slightly melted coconut butter in a blender and blend for about 30 seconds or until batter is smooth. Alternatively, whisk everything together in a bowl until thoroughly combined.

Before cooking the crêpes, assemble everything you’ll need by your stove top: the batter, the pan, the oil, the spatula. Ladle or 1/4-cup measuring cup handy.

Place the pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit on the flame for a minute to get hot. Pour in about 1/4 cup of batter.

Immediately, pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.

Flip the crêpe:
When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.

Cool the crêpe: Tilt the pan and loosen the crêpe, then slide it onto the cooling rack.
Continue making crêpes: Continue making crêpes with the rest of the batter, adding more oil as needed to keep the crêpes from sticking.

Make Sauce:
In the separate pan such as a saute pan, add Coconut butter, Cocoa, and Brown Sugar. Let it melt and incorporate at a lower temperature, then fold crêpes into triangles and put a few at the time in the bubbly sugar, cocoa, and coconut butter sauce.

Allow crêpes to get infused and glazed with the sauce. Take out and place on the plate, continue with the rest of crêpes.

Add more sugar, Coconut butter, and Cocoa if needed until all the crêpes are done.

How to melt coconut oil or butter:
Place a Jar in warmer water and wait for about 7-10 minutes until it is melted.
For this recipe, you may use coconut oil as well. I just had coconut butter and used it for this recipe. Using coconut butter gave me more of a coconut caramel flavour

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

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