Back to breakfast, then. Well, I have to confess this is not proper breakfast food but rather a dessert. That I have eaten first thing in the morning. Me and my sweet tooth.
I stumbled upon this recipe while exploring Under the walnut tree, by Anna Bergenstrom and Fanny Bergenstrom, one of the marvellous books I ordered on my recent Amazon shopping spree. This elegant book is a real treasure of simple and well written recipes, organised around each of sixteen star ingredients. I already have it full of sticky paper bookmarks so I don’t forget which ones I want to try out. I’m not used to writing book reviews, but if I did, this one would be classified with big fat pile of stars. (There’s a great review here, though)
As I’m totally addicted to crêpes, this was, inevitably, the first recipe out of the hat. The full on coconut flavour hits you unexpectedly, and the suggested pairing with fresh mango is spot on (though strawberries or juicy peaches would work equally well). In the absence of fresh fruit, just the sugar dusting with some drops of lemon or lime juice will be just fine.
The only things i did change in the recipe was to remove the desiccated coconut – a pet peeves of mine – and halve the recipe for convenience. It was still enough for 5 large crepes. The batter has a heavy consistence (even without the desiccated coconut) and we’re warned on the original recipe that the resulting crêpes will be slightly thicker than usual. But if, like me, you have lot’s of experience, a proper crepe pan and one of those T-shaped spreaders, you’ll be able to get them quite thin and crispy. Otherwise, they’re brilliant all the same.
(adapted from Under the walnut tree)
- 1 medium egg
- 200ml coconut milk
- 1 tablespoon sifted icing sugar
- 50g flour
- 1 pinch of salt
- 1 tablespoon melted butter
- 12g desiccated coconut (optional)
Mix the egg with the coconut milk and the butter. Add the sugar, the salt and the flour. Whisk well until the batter is uniform and lump-free. In a already warm and buttered frying or crêpe pan (I use the pan to melt the butter for the mixture, so it’s ready to go by now), ladder a portion of the mixture and either swirl to coat the bottom of the pan, or spread it with the proper tool. Fry the crêpe for a few minutes on each side, until golden. Fill them with fresh fruit and dust them with icing sugar.