Coconut Crepes


Coconut Crepes from Noreen Sousa via Yolanda Guterres


1 lb | 450g coconut freshly grated
½ lb | 225g margarine
sugar to taste
a little water for dissolving sugar
2 tsp vanilla essence

Dissolve sugar in a little water. When dissolved, add the margarine and the grated coconut. (Taste and add sugar if necessary). Add vanilla essence. Cook over gentle fire for approx. 10 minutes, stirring often.


3 eggs
1 cup milk
¾ cup sifted flour
1 tbsp sugar
¾ tsp salt

In a small mixing bowl, beat the eggs well and mix in the milk until smooth. Sift flour again with the sugar and salt. Add the dry ingredients to the egg mixture and beat with an electric mixer or rotary beater into a smooth batter. Set aside in a cool place for at least 1 hour.

Pour about 2 tbsp batter for each crepe onto a lightly buttered, heated 6″ to 8″ pan over medium heat. Turn once, cooking until just done.

Fill with sweetened coconut. Makes about 16 small crepes.

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