Crepes with coconut milk
Description
The baking is simple and quick. Coconut milk pancakes turn out great, with no special issues. Of course, it's a bit more expensive, but not significantly. Considering the cost of a coconut and the number of pancakes you get using coconut juice and shredded coconut, it's quite affordable. Besides, milk today costs more than a whole coconut. So it's perfectly fine to treat yourself to this exotic flavor. The baked goods are ready. Serve them at the table.
Instructions
- 1
Step 1
For our coconut pancakes, we'll need coconut milk and shredded coconut. You can buy these ready-made at the store, but I'll use a whole coconut. It contains all of that, and most importantly, in its original form. The key is to choose a young coconut so that it has plenty of liquid.
- 2
Step 2
Poke a hole in the coconut from the indented side, carefully pour the juice into a glass. Then pierce the shell. It's better to do this by wrapping the coconut in a towel to prevent shell pieces from flying around the room. After that, grate the coconut on a fine grater.
- 3
Step 3
Make regular pancake batter, but use coconut milk instead of regular milk or kefir. You can also combine coconut milk with regular milk—it will turn out creative and very tasty. Beat eggs with sugar, add coconut milk, then gradually mix in flour. Stir thoroughly. Add olive oil and shredded coconut. The batter is ready.
- 4
Step 4
Take a frying pan, or if possible, several at once. This way it's much faster. Place the frying pans on all four burners. Pour the batter from a ladle into each heated pan, one after another.
- 5
Step 5
The perfect batter is when bubbles appear on the raw side of the pancake. These bubbles remain on the cooked pancake, creating a light, airy texture. While cooking, don't forget to add small pieces of butter between the layers of pancakes.
- 6
Step 6
You can sprinkle the ready pancakes with sugar and roll them up. On top, I'll sprinkle them with fresh coconut flakes. The aroma is amazing!