Coconut Crepes with Fire Roasted Figs


figCrepes

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

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