Name: Coconut banana crepes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 3 teaspoon cornflour; 400 millilitre can light coconut cream; 1/3 cup caster sugar; 2 teaspoon lemon juice; large pinch ground nutmeg, plus extra, to serve; 3 large bananas, thickly sliced; 8 fresh or frozen crepes; 120 gram frozen raspberries, thawed; icing sugar, to dust

Coconut banana crepes

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

3 teaspoon cornflour

400 millilitre can light coconut cream

1/3 cup caster sugar

2 teaspoon lemon juice

large pinch ground nutmeg, plus extra, to serve

3 large bananas, thickly sliced

8 fresh or frozen crepes

120 gram frozen raspberries, thawed

icing sugar, to dust

Method

1.Dissolve cornflour in 1/4 cup water in a jug; set aside.

2.Whisk coconut cream, sugar, juice and nutmeg in a saucepan over moderate heat until sugar dissolves. Bring to the boil. Add banana; cook, gently stirring occasionally, for 2 minutes or until bananas soften slightly. Don’t overcook. Add cornflour mixture. Bring to a simmer, stirring constantly. Remove pan from heat. Cool for 5 minutes.

3.Divide mixture among crepes; sprinkle with raspberries. Fold into triangles. Serve dusted with icing sugar and extra nutmeg.

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Ingredients

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