Get ready for a treat for your mouth! This morning was a crepe morning for me- I woke up hungry and needed something satisfying. So out came the cooking utensils and ingredients as I turned on the soothing sounds of The Essential Yo-Yo Ma. My original plan was to make a raspberry sauce to go with peaches...turns out we had no peaches. But we did have mango, lots and lots of mango. I figured, why not? Let's see what happens. And oh, it happened. Try it for yourself, it's fabulous. And the coconut milk compliments so well. It's like a rolled up raspberry pina colada. Well, maybe not quite, but it is tropically pleasing.
p.s. I'm showing it off on my new vintage MCC finds which I will post about tomorrow!
Coconut Milk Crepes with Raspberry Compote and Mangoes
1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon vanilla
3 tablespoons melted butter
1 1/3 cup coconut milk
Combine dry ingredients in large bowl. Combine vanilla, eggs, melted butter and coconut milk in separate bowl and add to dry ingredients. Whisk together.
Cook in a smaller pan on medium-low heat by using a ladle to spoon a small amount to pan. Lift and tilt to distribute evenly. Cook until light (really light!) brown and flip.
Ok now to add the good stuff. Slice up a mango. If you prefer whip up a batch of whipped cream. And make this raspberry sauce:
1 cup berries
1/4 cup sugar
1/2 tablespoon corn starch
1/2 tablespoon lemon juice
Heat until berries burst and create a thick sauce.
Now, eat until your heart's content! Soo delish.