for 8 pieces

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

Filling

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

Crêpes

	clarified butter
2 tbsp	coconut chipsko

How it's done

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.

Filling

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.

Crêpes

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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