Coconut crepes with caramel peaches
- 1 Can (s) (850 ml; div. Weight: 550 g) peaches
- 4 EL Sugar
- 75 g desiccated coconut
- 50 g Butter or margarine
- 50 g flour
- 100 ml milk
- 1 Egg
- 1 pinch Salt
- 1 EL Oil
- Lemon balm
60 minutes
easy
- 1.
- Drain the peaches, collecting the juice. Cut the peaches into wedges. Melt 3 tablespoons of sugar in a pan and let brown. Measure out 200 ml of juice and carefully pour it into the caramel. Melt the caramel while stirring. Add the peaches and caramelize. Take out of the pan and let cool down. Roast coconut flakes in a pan without fat over medium heat until golden brown. Take out of the pan and let cool down. Melt the fat in a saucepan. Put in a mixing bowl and let cool down as well. Add the flour and stir with the whisk of the hand mixer. Add milk, egg, remaining sugar and salt and stir in. Add 50 g desiccated coconut and fold in. Brush a medium-sized pan with oil, heat it and distribute about 3 tablespoons of the batter evenly in the pan. Bake for 2-3 minutes on each side. Take out of the pan, fold up immediately and keep warm. Brush the pan again with fat and bake the remaining crepes one after the other. Arrange coconut crepes and peaches on plates and sprinkle with the remaining desiccated coconut. Serve decorated with lemon balm if you like. Makes approx. 4 pieces
1 person approx.:
- 480kcal
- 2010 kJ
- 6 g protein
- 27 g fat
- 53 g carbohydrates
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