Chocolate And Toasted Coconut CrêPes – a delicious recipe with eggs, milk, flour, vanilla, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a KitchenAid(R) blender, combine the eggs, milk, flour, vanilla, sugar and salt and blend until combined.
2
Heat a 10-inch non-stick saute pan over medium-low heat on the KitchenAid(R) Gas Cooktop. Pour 1/4 cup of the batter into the preheated pan and immediately swirl it around into a thin layer. Cook the crepe for about 1 minute or until the edges begin to turn golden brown. Flip the crepe and cook it an additional 30 seconds then transfer it to a plate. Repeat with the remaining batter.
3
When ready to serve, top each crepe with chocolate-hazelnut spread and toasted coconut flakes then fold it into quarters. Top it with powdered sugar and serve immediately.
308
kcal
Calories
12
g
Fat
31
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large eggs, 1 cup whole milk, 1 cup flour all-purpose, 1 teaspoon vanilla extract, and more.
Yes, Chocolate And Toasted Coconut CrêPes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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