Light as air coconut milk crepes folded over lemon-streaked strawberries and toasted coconut. These dairy-free crepes are a lovely for Mother’s Day brunch.
Yield:8-10 Crepes 1x
2 large eggs
1 (14-ounce) can coconut milk
1 cup white whole wheat flour
1/4 cup granulated sugar, divided
1/4 teaspoon salt
1 quart strawberries, hulled
2 teaspoons lemon juice
peanut oil, for frying
toasted sweetened coconut flakes, for garnish
lemon zest strips, for garnish
Combine eggs, coconut milk, flour, half the sugar, and salt in a blender.
Cover and blend on high until smooth. Place in the refrigerator to rest while you prepare the strawberries.
Slice the strawberries and combine with remaining sugar and lemon juice in a medium bowl. Stir until strawberries are coated in sugar, set aside.
Heat 1/2 teaspoon of peanut oil in a medium nonstick frying pan over medium heat. Once oil is shimmering, pour in 1/4 cup of the batter, swirling so the batter covers the entire surface in a thin layer.
Cook the crepe undisturbed for 2 minutes or until the bottom is lightly browned and crisp and the top seams almost dry with a few wet spots. Flip or turn the crepe and cook about 1 minute more or until toasted on the other side. Repeat with the remaining batter, stacking the crepes with parchment paper in between to prevent them from sticking together; you should have 8-10 crepes.
Give the strawberries a stir and taste, adding more lemon juice or sugar as needed. Lay one crepe on a plate and put a spoonful of strawberries with some of their juice and a sprinkling of toasted coconut and lemon zest in one corner of the crepe. Fold the crepe in half to cover the berries and spoon some more berries and coconut on top of that. Fold the crepe over one more time to enclose the filling and top the crepe with a final spoonful of berries, a sprinkling of coconut and a few lemon zest strips. Serve immediately.