Coconut crepes with exotic fruits

For 4 people
  • 4 oranges
  • 1 packet Sauce powder 'Vanilla flavor'
  • 1 packet vanillin sugar
  • 2 eggs
  • 20 g Sugar
  • 1 pinch salt
  • 200 ml Milk
  • 50 ml Mineral water
  • 75 g flour
  • 1 Knife tip Baking powder
  • 4 Kumquats
  • 1 carambola
  • 30 g desiccated coconut
  • 4 TL Butter or margarine
30 minutes
easy
1.
For the sauce, squeeze 3 oranges. Mix 3 tablespoons of orange juice and half of the sauce powder. Bring the rest of the orange juice to the boil, stir in the mixed sauce powder and vanillin sugar. Refrigerate. Mix eggs, sugar, salt, milk and mineral water together. Mix the flour, baking powder and the rest of the sauce powder and stir in. Approx. Let it soak for 20 minutes. Peel the rest of the orange so that the white skin is completely removed. Cut out the pulp with a sharp knife between the separating membranes. Wash kumquats and carambola and cut into slices. Roast half of the desiccated coconut. Fold the remaining coconut flakes into the crepe batter. Bake 8 crepes one after the other in hot fat and keep warm. Serve with the fruits and sauce, sprinkle with coconut and decorate
2.
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3.
Tableware: Krömer Zolnir
4.
Cutlery: CMS
1 person approx:
  • 330 kcal
  • 1380 kJ
  • 9 g protein
  • 14 g fat
  • 38 g of carbohydrates

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