Coconut crepes with caramel peaches

Name: Coconut crepes with caramel peaches
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 can(s) (850 ml; drained weight: 550 g) Peaches; 4 TABLESPOONS Sugar; 75 g Coconut flake; 50 g Butter or margarine; 50 g Flour; 100 ml Milk; 1 Egg; 1 pinch Salt; 1 TABLESPOON Oil; 7-10 Tbsp Lemon balm

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 can(s) (850 ml; drained weight: 550 g) Peaches
4 TABLESPOONS Sugar
75 g Coconut flake
50 g Butter or margarine
50 g Flour
100 ml Milk
1 Egg
1 pinch Salt
1 TABLESPOON Oil
7-10 Tbsp Lemon balm

Directions

1
Drain the peaches and collect the juice. Cut the peaches into slices. Melt 3 tablespoons of sugar in a pan and let it brown. Measure 200 ml of juice and carefully pour into the caramel. Melt the caramel while stirring. Add peaches and caramelise.
2
Remove from the pan and allow to cool. Roast the grated coconut in a pan without fat at medium heat until golden brown. Remove from the pan and allow to cool. Melt the fat in a saucepan. Pour into a mixing bowl and let it also cool down. Add flour and mix with the whisk of the hand mixer. Add milk, egg, remaining sugar and salt and stir in. Add 50 g grated coconut and fold in. Grease a medium sized pan with oil, heat it up and spread about 3 tablespoons of the dough evenly in the pan. Bake for 2-3 minutes on each side. Remove from the pan, fold up immediately and keep warm. Grease the pan again and bake the remaining crêpes one after the other.
3
Add 50 g grated coconut and fold in. Grease a medium sized pan with oil, heat it up and spread about 3 tablespoons of the dough evenly in the pan. Bake for 2-3 minutes on each side. Remove from the pan, fold up immediately and keep warm. Grease the pan again and bake the remaining crêpes one after the other. Arrange the coconut crêpes and peaches on plates and sprinkle with the remaining grated coconut. Serve decorated with lemon balm as desired. Makes approx. 4 pieces