Tropicana Vegan & Gluten-Free Blue Crepes with Coconut Cream
Ingredients
- 250g light gluten-free flour mixture
- 200ml milk of your choice
- 100 ml of water
- 2 tablespoons of cornstarch+ 1more if the dough is to thin
- 1 pinch of salt
- 1 tsp blue butterfly pea powder - or blue spirulina as a substitute
- 2 tablespoons of oil in the dough so that it doesn't stick +
- few drops of oil for frying
- 1 cup of coconut yogurt / or greek yoghurt
- 3 tablespoons sweetener your choice
- 4 tbsp coconut flakes
Preparation
Mix all coconut cream ingredients until you get an 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 u 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