This easy dessert will be enjoyed by your guests, no doubt! It’s generously filled with fresh strawberries and whipped cream. Ensure that sugar is well dissolved as you mix the ingredients together.
I like coconut flavour in pancakes, which is why I have added virgin coconut oil in this recipe. It makes a whole world of difference to the flavour.
Ingredients For Crepe:
- 3 tbsp All Purpose Flour
- 1 tbsp Milk Powder
- 3/4 cup Water
- 2 tbsp Fine Sugar
- 1/2 tsp Salt
- 2 Medium Eggs
- 1 tbsp Virgin Coconut Oil
Ingredients For Strawberry Fillings:
- 1 cup Fresh Strawberries; cut into quarters
- 1 cup Whipping Cream
- 1 tbsp Icing Sugar
- 1/2 tsp Vanilla Essence
Whip whipped cream with sugar and vanilla essence. Chill in fridge.
Beat eggs into flour and mix with a metal spoon until blended. Add in milk powder. Add in sugar and salt. Continue to stir until the sugar has completely dissolved. Add water and coconut oil. Mix until smooth.
Grease saucepan with butter. Pour batter until just covered the base of the saucepan. Cook crepe at low heat. Remove from pan once the crepe turns golden.
Spoon sliced strawberries onto crepe and layer over with chilled whipped cream. Roll up the sides together. Serve immediately.