Recipe Coconut crepes with maple ricotta and strawberries : Practical and Delicious

Recipe Coconut crepes with maple ricotta and strawberries : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Coconut crepes with maple ricotta and strawberries. You are currently reading Recipe Coconut crepes with maple ricotta and strawberries : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Coconut crepes with maple ricotta and strawberries requires 10m, cook 20m and serve 6. Caution: allergy Contains milk, egg and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Have a sweet craving? Try satisfying it with this fruity dessert sweetened with maple syrup. Serve these crepes at breakfast or brunch.

Ingredients:

10 Ingredients

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  4 eggs
  
  
  


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  1 cup (250ml) coconut milk
  
  
  


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  1/4 cup (35g) coconut flour (see Notes)
  
  
  


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  1 tbsp arrowroot
  
  
  


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  2 x 250g punnets strawberries, halved if large
  
  
  


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  1 vanilla bean, split, seeds scraped
  
  
  


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  1/2 cup (125ml) maple syrup, plus extra to serve
  
  
  


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  Coconut oil, to fry (see Notes)
  
  
  


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  2 cups (480g) fresh ricotta
  
  
  


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  Mint leaves, to garnish
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Combine the eggs, coconut milk, coconut flour and arrowroot in a bowl with a pinch of salt. Whisk to form a smooth batter (it should be the consistency of thin cream).
  
  
  


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  Step 2
  
  
  
  
  Combine strawberries, vanilla pod and seeds, 1/3 cup (80ml) maple syrup and 2 tbs water in a saucepan. Cook over low heat for 2-3 minutes or until softened.
  
  
  


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  Step 3
  
  
  
  
  Heat a little coconut oil in a 20cm non-stick frypan. Pour 1/4 cup (60ml) batter into the pan and swirl to cover base. Cook for 1-2 minutes until golden, then flip and cook for 1 minute or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter to make 6 crepes.
  
  
  


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  Step 4
  
  
  
  
  Preheat the oven to 170C.
  
  
  


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  Step 5
  
  
  
  
  Combine the ricotta with remaining 2 tbs maple syrup in a bowl, stirring until smooth. Fill each crepe with some of the ricotta mixture and fold into quarters. Place on a baking paper-lined baking tray. Place in the oven for 5 minutes to warm through. Serve the crepes topped with extra maple syrup and strawberries in syrup.
  
  
  

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