Coconut Banana Crêpes

1. 1

   Whisk coconut cream, sugar, lemon juice and nutmeg in a saucepan over medium heat until sugar dissolves. Bring to a boil, add banana and cook, stirring occasionally, for 2 mins, or until bananas soften slightly. Add cornstarch slurry and bring to a simmer, stirring constantly. Remove from heat. Let cool for 5 mins.

2. 2

   Distribute mixture between crepes and sprinkle with raspberries. Fold into triangles then dust with powdered sugar and cinnamon. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.