Matcha CrepesPT40Mhttps://img2.recipesrun.com/201907/2019/1023/4a/6/063141/300x200x50.jpg6 servings
Ingredients:
1 tbsp. powdered sugar vanilla extract1 can full-fat coconut milk1 can coconut milk1 tsp. vanilla1/3 cup powdered sugar1 cup flour1 tbsp. matcha powder1/2 tsp. salt1 tsp. vanilla extract1 cup almond milk2 tbsp. coconut sugar
Matcha Crepes
By Tracy
6Person
40Minutes
0Calories
You'll love everything about this breakfast – the color, the flavors, the coconut whip, the effortlessness, the blueberry that add a tartness, and the crepes. If you’re looking for a colorful, light, breakfast, you need to try these crepes. To serve, heat the filling in the microwave until warm. Place a crepe on the plate, place the filling the center and fold up the sides. Top with fresh cinnamon coconut whipped cream, candied pecans, and serve.
Ingredients
Coconut Whip
1 tbsp. powdered sugar
vanilla extract
1 can full-fat coconut milk
Filling
1 can coconut milk
1 tsp. vanilla
1/3 cup powdered sugar
Crepes
1 cup flour
1 tbsp. matcha powder
1/2 tsp. salt
1 tsp. vanilla extract
1 cup almond milk
2 tbsp. coconut sugar
Method
01
To make the coconut whip, remove the solid portion of the canned coconut and place it in the bowl of a standing mixer with vanilla. Sift in the powdered sugar for the best texture. Combine, set aside to chill.
02
To assemble fill the crepes with the coconut cream. Spread dollops with a spoon or pipe in for more aesthetic appeal. Top with additional coconut cream and fresh berries, garnish with mint.
03
Combine all ingredients for the crepes in a bowl and set them aside in the fridge for about 20 minutes.
04
While the batter is resting, combine all the filling ingredients and whisk until smooth. Heat a crepe pan or medium-size nonstick skillet to medium heat.
05
Right before you are going to add batter, put a small dap of butter in the pan and swirl to coat. Then, using a 1/4 cup scoop, scoop batter into the pan, swirling the pan as you pour to evenly coat the pan with the batter.
06
Once the batter is even, set the pan down and allow the crepe to brown just slightly. Then carefully lift up the edges with a spatula and flip over, if you are a beginning crepe maker, you can skip the flipping part if you can't get right.
07
Once the crepe is browned on both sides, turn it out onto a paper towel or a plate. Repeat with the remaining batter until all of it has been used. To serve, heat the filling in the microwave until warm. (or serve cold).
08
Place a crepe on the plate, place the filling the center and fold up the sides. Top with fresh cinnamon coconut whipped cream and serve.
You'll love everything about this breakfast – the color, the flavors, the coconut whip, the effortlessness, the blueberry that add a tartness, and the crepes. If you’re looking for a colorful, light, breakfast, you need to try these crepes. To serve, heat the filling in the microwave until warm. Place a crepe on the plate, place the filling the center and fold up the sides. Top with fresh cinnamon coconut whipped cream, candied pecans, and serve.
01
Information
Grademedium
Serving
6 servings
Prep Time20 Mins
Cook Time20 Mins
Total Time40 Mins
02
Ingredients
Coconut Whip
1 tbsp. powdered sugar
vanilla extract
1 can full-fat coconut milk
Filling
1 can coconut milk
1 tsp. vanilla
1/3 cup powdered sugar
Crepes
1 cup flour
1 tbsp. matcha powder
1/2 tsp. salt
1 tsp. vanilla extract
1 cup almond milk
2 tbsp. coconut sugar
03
Method
Step 1
To make the coconut whip, remove the solid portion of the canned coconut and place it in the bowl of a standing mixer with vanilla. Sift in the powdered sugar for the best texture. Combine, set aside to chill.
Step 2
To assemble fill the crepes with the coconut cream. Spread dollops with a spoon or pipe in for more aesthetic appeal. Top with additional coconut cream and fresh berries, garnish with mint.
Step 3
Combine all ingredients for the crepes in a bowl and set them aside in the fridge for about 20 minutes.
Step 4
While the batter is resting, combine all the filling ingredients and whisk until smooth. Heat a crepe pan or medium-size nonstick skillet to medium heat.
Step 5
Right before you are going to add batter, put a small dap of butter in the pan and swirl to coat. Then, using a 1/4 cup scoop, scoop batter into the pan, swirling the pan as you pour to evenly coat the pan with the batter.
Step 6
Once the batter is even, set the pan down and allow the crepe to brown just slightly. Then carefully lift up the edges with a spatula and flip over, if you are a beginning crepe maker, you can skip the flipping part if you can't get right.
Step 7
Once the crepe is browned on both sides, turn it out onto a paper towel or a plate. Repeat with the remaining batter until all of it has been used. To serve, heat the filling in the microwave until warm. (or serve cold).
Step 8
Place a crepe on the plate, place the filling the center and fold up the sides. Top with fresh cinnamon coconut whipped cream and serve.