Coconut Crepes

Cook Time 30 minutes

Servings 6

Ingredients

2 pieces of canned pineapple, chopped, or fruit of your choice

2 pieces of tinned jackfruits, chopped, or fruit of your choice

3-4 blackberries, chopped

2 bananas, sliced

2 tbsp toasted shredded coconut, to garnish

Dairy-free coconut ice cream, to serve

Crepes

140g plain flour

2 tbsp caster sugar

400ml light coconut milk, room temperature

1 tbsp coconut oil, melted and cooled, plus extra for frying

1 tsp vanilla extract

Method

In a bowl, whisk all the crepe ingredients together until smooth. Set the batter aside (this can also be made the night before). Add ½ a cup of water to thin the mixture.

Heat a large non-stick pan or crepe pan on medium heat and brush with coconut oil.

Ladle the batter onto the pan, using about ½ a cup. Swirl the batter across the pan to cover the surface and cook for 30 seconds to a minute before flipping. Cook for another minute on the second side and then place on serving dish.

For fruit, use a mix of what you like, chopped, tossed with shredded coconut.

Top the crepes with the fruit mix and serve with the ice cream.