Tropical Blue Crepes with Coconut Cream
Ingredients
Crepes
- 250g light gluten-free flour mixture
- 200ml milk of your choice
- 100ml water
- 2 tablespoons cornstarch (add more if dough too thin)
- 1 pinch salt
- 1 teaspoon blue butterfly pea powder or blue spirulina
- 2 tablespoons oil
- few drops oil for frying
Coconut cream
- 1 cup coconut yogurt or greek yogurt
- 3 tablespoons sweetener of choice
- 4 tablespoons coconut flakes
- pineapple (for topping)
- currants (for topping)
- passion fruit (for topping)
Preparation
Mix all coconut cream ingredients until you get a thick but creamy consistency and place in the fridge until you have finished baking your crepes.
Now mix all dry crepes ingredients in a mixing bowl, add milk, water and oil and mix everything thoroughly with a whisk or hand mixer to form a smooth dough. Set the dough aside for 15-20 minutes at room temperature.
Then place the dough in portions in a lightly oiled pan (oiled only for the first crepes) and bake crepes on both sides on low heat so you can behave the pretty blue colour.
Now coat the crepes with the coconut cream and roll them up. Decorate everything with a little pineapple, passion fruit and currants and enjoy.
