Recipe: Crepes with sugared coconut crumble

Malaysia Kitchen has recently launched its cooking series on Seven Two on Saturdays at 3pm (Read more here). To whet your appetities, here is a recipe for the Crepes with sugared coconut crumble from Episode 1...

By: Alvin Quah
Time: 15 minutes
Serves: 4

Crepe batter
100g plain flour
1 cup coconut milk
1 tbsp caster sugar
1 egg
1 egg yolk
50g butter, melted

Coconut crumble
1 cup coconut flakes
2 - 4 tbsp AYAM palm sugar syrup, to taste
4 tsp raw sugar

Ice-cream, optional


To make crepes, combine all ingredients and whisk until smooth.

In a 22cm non stick frying pan, add 2 tablespoon of crepe batter and swirl pan to make sure crepe batter coats the base of the pan thinly but evenly. Cook over medium heat for 2-3 minutes or until cooked through. Transfer to a plate and repeat the process for remaining batter.

In a frypan, toast coconut flakes until lightly brown. Remove from heat and allow to cool slightly then add palm sugar syrup and raw sugar. Stir until well combined.

To serve, fill a crepe with coconut crumble and wrap it as you would a parcel or serve as a stack. Repeat process for remaining crepes and serve with some extra palm sugar syrup and ice-cream if desired.