There are many variety of French dessert Crepe recipes available today ,most well known desserts is Crêpes Suzette features sweet crepes with orange liqueur. Adding the Tropical flavor to the traditional French Crepe recipe, I am going to make the sweet crepes with delicious caramelized coconut filling. Originally this recipe used freshly grated coconuts but I have substituted that for desiccated coconut as it is easier to find in local farmers market. They are delicate and a little sweet, which makes a good contrast to the freshness of the filling.
Ingredients: Crepe Batter
2 cups all-purpose flour
Pinch of turmeric (optional)
1 cup milk, or as needed
For the filling:
1 1/2 cups freshly grated coconut. (substitute: desiccated coconut)
1/2 cup of Treacle (substitute: 2/3 cup of brown sugar, dissolved in 1/4 cup water)
3 cloves crushed.
1.Combine flour, eggs and salt in a food processor .Add enough milk to make a fluid batter. Cover and refrigerated the batter for about 30 mins.
2. For the filling. Bring the treacle to boil under medium heat. Add the rest of the filling ingredients. Cook for about 5 minutes stirring constantly. Set aside.
3. Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Coat the surface of the pan with piece of cloth soaked in olive oil. After it gets sizzling hot, pour some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface.
4. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate.
5. Spread about 2 tbsp of the filling over a middle of the crepe evenly and roll. Repeat with the remaining batter. Serve warm.