I went to the supermarket today (well, it’s past , so yesterday!) and I usually just get what I need and head back home. I always find grocery shopping very time consuming when I stroll around and explore the aisles. Today, however, I did a bit of exploring as I was getting bored of getting the same things every time.
I was in search of some new tea in the herbal category. And I fell on the Bois Chéri selection of fruity and flavoured teas. They must have been there for quite some time but I had never noticed them before. They had quite a selection, I don’t quite remember how many, but the coconut and vanilla caught my attention.
(By the way, if you are wondering whether if I’m getting paid to advertise Bois Chéri’s product, uuhhh, sadly no. I was just pleasantly surprised by their new selection of teas).
By the time I got home, it was already tea time (well, not really, but just a sweet little excuse to taste my new tea!). I had to make something to accompany my tea and I thought of making some crepes. Some coconut and banana ones sounded just right. And they would be easy and quick enough to make.
Most vegan crepe recipes call for soy milk but I recently developed some weird bowel irritation when consuming soy. So I substituted the soy milk for 2 tablespoons of powdered coconut milk and the crepes turned out very soft. I like the texture, and the coconuty fragrance just added to my ‘Coconut Tea Break’ theme!
As coconut milk is already very creamy, I did not add any more margarine or oil in the batter nor for cooking.
I always use double the ratio of water to flour when making crepes.
Ingredients (make 5 crepes)
150 g plain flour
2 tablespoons powdered coconut milk
300 ml water
2 tablespoons sugar
1 teaspoon vanilla essence
½ teaspoon baking powder
2 bananas sliced
6 tablespoons desiccated coconut
2 tablespoons sugar
Some dried raisins
- Mix all ingredients for the batter together.
- Use a whisk or fork if necessary to get rid of all the lumps that may form. You could also mix everything in a blender.
- For the filling, mix all ingredients together except the banana.
- Preheat a crepe pan or skillet on medium heat.
- Using a big cooking spoon, spread and swirl the batter on the crepe pan.
- Allow to cook for about 2 minutes until the bottom is light brown.
- Loosen with a spatula, turn and cook the other side.
- Place some of the coconut mixture in the centre, layer with some banana slices.
- Turn both sides in overlapping one on the other.
- Serve hot.
I enjoyed the crepes with my tea and was having a little party on my own!
These are quite good for breakfast as well. I have some left over for tomorrow’s breakfast!
Well, that was enough coconut treat for the day! I almost got drunk with all the invigorating coconut fragrance in the kitchen.