Eggless Coconut Milk Crêpes

Cooking method

1. Step 1:

   

   How do you make coconut milk crêpes? Gather your ingredients. You can use store-bought coconut milk or make your own from shredded coconut.

2. Step 2:

   

   Take a bowl and sift the flour into it. Here, sifting isn't about making the crêpes fluffier — it just removes any lumps or debris. Add the sugar and salt to the flour and stir.

3. Step 3:

   

   Pour in the coconut milk in a thin stream. I always prefer to pour the liquid into the flour when making crêpes — it produces fewer lumps than adding flour to the liquid. As you pour in the milk, whisk the mixture briskly; that's another step toward a smooth batter.

4. Step 4:

   

   Once all the flour is worked in and the batter is smooth, pour in the vegetable oil. Stir again and let the batter rest for 15–20 minutes. During this time the gluten develops, which matters here since the batter has no eggs — the gluten helps keep the crêpes from tearing.

5. Step 5:

   

   Heat a skillet — ideally a dedicated nonstick crêpe pan. If you're using a regular pan, brush it with oil before the first crêpe so it's easier to flip. A nonstick pan doesn't need greasing. Pour a little batter into the pan. I strongly recommend keeping these crêpes small — they're very delicate and tricky to flip, so smaller ones are much easier to handle.

6. Step 6:

   

   Fry the crêpes over low heat until golden on both sides.

7. Step 7:

   

   Serve the finished crêpes hot, topped with fruit and drizzled with honey or jam.