Coconut Crepes

A recipe, plus some pop culture recs

Last month, on the way back home from our friend Andy’s cottage, we listened to a podcast called Normal Gossip, which is apparently quite popular. I’d never heard of it, but consider me influenced. This podcast is exactly what the title says: second-hand gossip from normal people, which is exactly my kind of show. Between this and Las Culturistas, there’s never a dull moment when I’m click-clacking away at my desk.

My husband and I also started watching Traitors. (Yes, we are late to the party.) I don’t know why it took us this long to watch it. Since last week, we’ve smashed two seasons, and now I can’t stop thinking what my strategy would be if I was ever on the show as a traitor.

Anyway, onto the recipe.

Coconut Crepes

A couple of weeks late to Shrove Tuesday, but nevertheless, these crepes are something you should be making year-round. On their own, they’re not too sweet, so don’t skimp on the syrup. I added coconut yogurt, macerated berries, and lemon zest to serve, but those are all optional.

Plating inspired by Molly Baz’s Mochi Crepes

Ingredients

Serves 3-4

• 2 large eggs

• 1 1/2 cups coconut milk

• 1/4 cup water, plus more as needed

• 2 tablespoons melted coconut oil, plus more for frying

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1 teaspoon cinnamon powder

• 1 tablespoon granulated sugar

• Pinch of kosher salt

• Simple or maple syrup, for serving

• Coconut yogurt, for serving (optional)

• Macerated berries, for serving (optional)

• Lemon zest, for serving (optional)

Instructions

1. Combine the eggs, coconut milk, water, melted coconut oil (cooled to room temperature), and vanilla extract in a large mixing bowl. Whisk until thoroughly combined.

2. Add the all-purpose flour, cinnamon powder, granulated sugar, and kosher salt, then whisk again until smooth; some lumps are okay. Add 1 to 2 tablespoons water for a thinner batter if desired.

3. Heat a frying pan over medium-high. Add 1/2 teaspoon coconut oil or butter and swirl to coat the bottom of the pan. Scoop about 1/4 cup of batter into the centre of the pan, then tilt it to spread the batter as thin as possible, or use the back of a spoon to spread it out. Cook each side for 1 to 2 minutes, or until the edges are lightly browned and the bottom is set. Remove from heat, then repeat with the remaining batter.

4. Optional: Serve while hot with simple syrup, a dollop of coconut yogurt, macerated berries, and lemon zest.

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My favourite from Lady Gaga’s new album.