How to Cook Perfect Flavoured Rolled Crepes with Toasted Coconut Filling

Flavoured Rolled Crepes with Toasted Coconut Filling. Kali ini saya mau bikin snack yang digulung dan goreng lagi. Hampir mirip risoles tapi bedanya ini pakai santan dan nggak dipanir. These mini, rolled coconut and pandan crepes are filled with more sweetened coconut, for a tasty sweet treat!

Quick and easy crepe recipe that substitutes flour with coconut flour. Roll fruit into crepe and garnish with a sprinkle of confectioners' sugar. More like pancakes the flavor was ok but I'm not a fan of the texture. You can have Flavoured Rolled Crepes with Toasted Coconut Filling using 20 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Flavoured Rolled Crepes with Toasted Coconut Filling

1. It's of A. Coconut Filling.
2. You need of desiccated coconut.
3. Prepare of dark brown sugar.
4. You need of fine salt.
5. You need of water.
6. You need of B. The Crepe.
7. Prepare of plain flour.
8. It's of water.
9. Prepare of light coconut cream.
10. You need of salt.
11. You need of corn oil / cooking oil.
12. Prepare of eggs.
13. Prepare of C. The Flavours.
14. Prepare of mocha paste.
15. You need of orange essence + yellow food colouring.
16. Prepare of Pandan paste or green apple food coloring or use vanilla extract.
17. It's of Note:.
18. It's of 👉🏻For a soft filling, combine and cook until moist:.
19. You need of water + 1 tbsp butter + 1 C grated coconut + palm sugar.
20. Prepare of 👉🏻Mix until filling well incorporated.

Soft crepes stuffed with a sweet coconut filling - these Pani Pol are a Sri Lankan classic that I loved eating growing up. These Sweet Coconut stuffed Crepes are embarrassingly easy to make and really quite addictive. Coconut flour keto crepes are light and tasty. They have a pleasantly neutral flavor, so you can fill them with sweet or savory fillings.

Flavoured Rolled Crepes with Toasted Coconut Filling instructions

1. A. Coconut Filling - Toast finely desiccated coconut in a wok (without oil) over medium heat until it turns slightly pale. Add 2/4 C dark brown sugar, a teaspoon of salt and 2 tablespoons of water. Keep stirring to combine the filling well until it turns golden brown. Turn the heat off and set aside to cool..
2. B. The Crepe - In a mixing bowl, mix ingredients well into a very smooth batter..
3. C. The Flavours- Divide batter into 3 equal portions and 3 different flavours to each or use a single flavour of your choice. Add a teaspoon of sugar to orange flavoured batter (if using orange flavoured essence)..
4. Cooking and assembling the crepes - Over medium heat to low heat, preheat a skillet or small frying pan. Pour enough batter to make a thin crepe. Leave it to set and cook through. Gently remove from the pan to a plate. Repeat the same process..
5. While waiting for another piece of crepe to cook through, assemble the ready crepes one by one. Put a tablespoon of toasted coconut filling on piece of a crepe, preferably slightly off the center. Roll into the shape of a spring roll. See pictures below. Serve..

I experimented for a long time with different ratios of eggs to milk to coconut flour. It produces crepes that are thin enough to actually be. Coconuts are affordable and readily available all year round. This is one of many crossover cuisines from Southeast Asia. Spread a little vegan butter in each crepe, sprinkle with toasted coconut and either roll like a burrito or fold into quarters.