Coconut Almond Crepes with Macerated Berries




  • ½ cup all-purpose flour
  • 1 ¼  cups milk
  • 1 egg
  • 1 tablespoon cooking oil
  • Pinch of salt
  • Butter for skillet

Coconut Almond Filling:

  • ½ cup almond meal
  • ¼ cup finely shredded unsweetened desiccated coconut
  • 1 tablespoon sugar
  • ¼ cup milk

Berry Sauce:

  • 1 cup fresh blue berries
  • ½ cup fresh black berries
  • 1 teaspoon orange zest
  • ¼ cup fresh orange juice




  • Lightly beat egg.  Add oil, and milk and mix well
  • Sift flour and salt into the egg mixture (the reason      I sift them into the egg mixture is to avoid any lumping)
  • Heat a 12 inch skillet and brush with melted butter.
  • Pour about 3 tablespoon of batter into the pan
  • Swirl to cover the base of skillet
  •  Cook for      about 30 seconds or until edges are crisp
  • Turn over cook until lightly browned.

For the Filling:

  • Mix together almond meal, coconut, sugar and milk until it becomes a paste.

For the Sauce:

  • Add berries into a saucepan and add orange zest, orange juice and let macerate for about 30 minutes
  • Cook in a medium flame until sauce thickens.

To Serve:

  • Spread about a teaspoon or two on a crepe and fold it into a quarter
  • Do the same for the rest of the crepes
  • Arrange 2 crepes in a plate and spoon sauce

Yields: about 6 Crepes

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