Ingredients:
Pancake:
- ½ cup all purpose flour
- ½ cup dried coconut
- 1 cup milk
- 1 egg white
- 2 teaspoons oil
- Pinch of salt
Almond topping:
- ½ cup almond meal
- ½ cup milk (whole or 2%)
- 2 teaspoons castor sugar
- 2-3 drops orange essence
Orange Sauce
- 1 cup fresh orange juice
- 2 teaspoons brown sugar
4 fresh figs quartered
Raspberries to decorate
Method:
To Make Pancake:
- Whisk together eggs, milk and oil
- Sift flour and salt into a large bowl
- Make a well in the middle and gradually whisk in the egg mixture until just combined and free of lumps
- Mix in the coconut
- Heat a small frying pan/skillet and add a little butter and swirl to coat the pan completely
- Add about 2-3 tablespoons of batter to the pan and spread to cover the bottom of pan
- Cook over medium heat for about a minute or until the edges are lightly browned
- Turnover and cook the other side
- Transfer to a plate and cover with a towel while cooking the crepes.
To Make Almond Topping
- Mix together almond meal, milk, sugar and orange essence until it resembles the consistency of ricotta cheese (if needed add extra milk)
To Make the Orange Sauce:
- In a medium flame cook orange sauce and sugar for about 10 minutes or until lightly thick
To assemble:
- Wash figs and cut them into halves
- Roast them directly over fire until the skin becomes lightly charred
- Cut each half into 2 pieces
- Place about 3 crepes on a plate and place the figs on top of the pancake
- Spoon over the orange sauce
- Garnish with raspberries
- Serve pancake with almond topping
Serves: 4 servings
Yields: about 12-14 pancakes
