Coconut crêpes with blood oranges

Coconut crêpes with blood oranges

Total: 1 hr | Active: 30 Min.
Nutritional value / piece: 226 kcal
, Fat: 13 g
, Carbohydrate: 20 g
, Protein: 7 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Crêpe batter

75 g white flour
1 pinch salt
1 tbsp ground cane sugar
1 ½ dl coconut milk
1 dl sparkling mineral water
2 fresh eggs


1 blood orange, the whole juice
2 tbsp ground cane sugar
4 blood oranges, rinsed in hot water, dabbed dry
300 g cream quark, stirred until smooth


clarified butter
2 tbsp coconut chipsko
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How it's done

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Crêpe batter

Mix the flour, salt and sugar in a bowl, make a well in the middle. Whisk the coconut milk, water and eggs, gradually pour into the well while whisking, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.


Bring the blood orange juice and sugar to the boil in a pan, reduce to a syrupy consistency for approx. 5 mins., allow to cool slightly. Grate a little zest from one orange, mix with the quark, chill. Peel all of the oranges, cut into slices, place in the syrup, leave to infuse until ready to serve.


Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Repeat these steps with the remainder of the batter. Fill the crêpes with the orange quark, oranges and coconut flakes.

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