Dairy Free Coconut Crepes
2 tablespoons cornflour
2 tablespoons maple syrup
140g plain flour
2 large eggs
300ml coconut milk
2 tablespoons desiccated coconut
A little sunflower oil, for frying
- Set aside 6 of the raspberries. Mix the cornflour with 1 tablespoon water until smooth. Measure 300ml water in a pan, and stir in the cornflour paste. Heat, stirring, until thickened. Add the remaining raspberries and cook gently, mashing the berries to a pulp. Strain the mixture through a sieve into a bowl to remove the seeds, pushing through as much of the mixture as you can. Quarter the reserved raspberries and add to the sauce, along with the maple syrup.
- To make the crepes, tip the flour and a pinch of salt into a large jug, then beat in the eggs, coconut milk, 200ml water and 1 ½ tablespoon toasted coconut to make a batter the consistency of double cream. Thin with a little more water if its too thick. Heat a small frying pan with a dash of oil, then pour in a little batter, swirling the pan so that it completely covers the base. Leave to set over the heat for one minute, then carefully flip it over and cook the other side for a few seconds more. Transfer to a plate and repeat with the remaining batter until you have at least 12. Stir the batter to redistribute the coconut as you use it.
- Serve 2 crepes per person with a drizzle of the sauce and a little of the remaining toasted coconut.