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August 17, 2011

Coconut Milk Crepes with Raspberry Compote and Mangoes

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 eggs
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:

Raspberry Compote
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.

1 comment:

kristen. said...

and this is a dairy-free recipe! yahoo!

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