Coconut Crepe with Chocolate and Salted Caramel
Coconut Crepe with Chocolate and Salted Caramel
A sweet treat by Sapna Anand from Fast Indian Cooking with Sapna
  • Difficulty Level Easy
  • Cooking Time 30 minutes
  • Yield 5 servings
  • Chocolate Sauce:
  • 6 tablespoons whipping Cream
  • 2 tablespoons unsalted butter
  • 200 grams semi sweetened Chocolate
  • Crepe:
  • 1 cup all-purpose flour
  • 1 cup coconut milk
  • 1 cup water
  • 1 tablespoon baking powder
  • A pinch of salt
  • 1 egg
  • 1 teaspoon butter
  • Filing:
  • 1 cup freshly grated coconut
  • 1 tablespoon ghee or unsalted butter
  • ½ cup jaggery or brown sugar
  • Pinch of cardamom powder
  • 2 tablespoons white sesame seeds (keep some for garnish)
  • Bananas, blueberries and raspberries (or any seasonal fruits)
  • Salted Caramel Sauce:
  • ½ cup sugar
  • 4 tablespoons whipping cream
  • 1 tablespoon unsalted butter
  • A pinch of sea salt
  1. Chocolate Sauce:
  2. In a double boiler melt chocolate on low flame.
  3. While chocolate is melting, in a pot bring cream to a light boil.
  4. Pour hot cream into melted chocolate, let this rest for few seconds
  5. Using a spatula stir stir to combine cream and chocolate. Set aside.
  1. Crepe:
  2. In a large bowl, combine the flour, coconut milk, water and baking powder. Using a whisk, mix well to combine.
  3. Add in the egg and salt. Continue to whisk all the ingredients together.
  4. Heat up a non-stick flat pan; lightly brush the pan with butter.
  5. Pour 2 tablespoons of batter onto the pan gently to even it out.
  6. Cook crepe for about 2 minute each sides.
  1. Filing:
  2. Heat up the ghee in a pan on medium heat.
  3. Toss in the grated coconut, stir for about 3 minutes.
  4. Add in the jaggery and stir until the jaggery is combined well with the grated coconut.
  5. Add in the cardamom and sesame seeds.
  6. Continue to cook until the jaggery has infused with the coconut. Set aside.
  7. Slice bananas half an inch diagonally. Set aside for the final assembly.
  1. Salted Caramel Sauce:
  2. Over a high heat, pour the sugar in the centre of the saucepan.
  3. Once the sugar starts to melt from the sides, lower the heat. Give the saucepan a swirl so the sugar melts evenly.
  4. Once the sugar is completely melted, add in the butter and cream. Stir it together gently.
  5. Add in a pinch of salt. Stif well and take is off the heat. Set aside.
  1. Crepe Assembly:
  2. Lay a crepe flat on a board.
  3. Scoop 2 tablespoons of filings in the middle of the crepe, followed by choice of fruits.
  4. Fold in the sides of the crepe.
  5. Drizzle chocolate and salted caramel sauce over the crepe, garnish with sesame seeds. Serve.

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