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