Coconut crêpes with exotic fruits

Name: Coconut crêpes with exotic fruits
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Oranges; 1 package Sauce powder "Vanilla flavor; 1 package Vanillin sugar; 2 Eggs; 20 g Sugar; 1 pinch Salt; 200 ml Milk; 50 ml Mineral water; 75 g Flour; 1 knife tip Baking Powder; 4 Kumquats; 1 Carambola; 30 g Coconut flake; 4 TSP Butter or margarine

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Oranges
1 package Sauce powder "Vanilla flavor
1 package Vanillin sugar
2 Eggs
20 g Sugar
1 pinch Salt
200 ml Milk
50 ml Mineral water
75 g Flour
1 knife tip Baking Powder
4 Kumquats
1 Carambola
30 g Coconut flake
4 TSP Butter or margarine

Directions

1
For the sauce, squeeze 3 oranges. Mix 3 tablespoons of orange juice and half the sauce powder. Boil up the rest of the orange juice, stir in the sauce powder and vanillin sugar. Keep cold. Mix eggs, sugar, salt, milk and mineral water. Mix flour, baking powder and the rest of the sauce powder and stir in. Leave to swell for about 20 minutes.
2
Peel the rest of the orange so that the white skin is completely removed. Use a sharp knife to cut out the flesh between the parting skins. Wash and slice the kumquats and carambola. Roast half of the grated coconut. Fold the remaining grated coconut into the crépe dough. Bake 8 crêpes one after the other in hot fat and keep warm. Serve with the fruits and sauce, sprinkle coconut on top and decorate
3
Tableware: Krömer Zolnir