Crêpes on iced chocolate sauce

Name: Crêpes on iced chocolate sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 coconut (approx. 650 g); 150 g Flour; 2 TABLESPOONS Sugar; 1 pinch Salt; 1 TABLESPOON Coconut flake; 2 Eggs (size M); 150 ml Milk; 4 TABLESPOONS Mineral water; 200 g Chocolate ice cream; 1 TEASPOON Oil; 1 TABLESPOON Coconut liqueur; 2 TABLESPOONS + 1 teaspoon baking cocoa; baking paper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 coconut (approx. 650 g)
150 g Flour
2 TABLESPOONS Sugar
1 pinch Salt
1 TABLESPOON Coconut flake
2 Eggs (size M)
150 ml Milk
4 TABLESPOONS Mineral water
200 g Chocolate ice cream
1 TEASPOON Oil
1 TABLESPOON Coconut liqueur
2 TABLESPOONS + 1 teaspoon baking cocoa
baking paper

Directions

1
Break open the coconut shell. If necessary, halve the fruit flesh, slice into thin slices and place them next to each other on a baking tray lined with baking paper. Dry in a preheated oven (electric cooker: 80 °C/ (convection oven not suitable) / gas: see manufacturer) for about 1 hour
2
In the meantime, mix flour, sugar, salt, grated coconut and eggs. Add milk and mineral water and stir with a whisk until smooth. Cover the dough and let it rest for about 15 minutes. Remove ice from the freezer to thaw. Grease a coated pan (16 cm Ø) with oil. Pour in 1/8 of the dough and spread it thinly on the bottom of the pan by swinging it back and forth. Bake from both sides until golden brown. Bake 7 more crêpes from the remaining dough
3
Stir thawed chocolate ice cream with coconut liqueur and 2 tablespoons of cocoa until smooth. Arrange crêpes with iced chocolate sauce on plates. Sprinkle with 1 tsp. cocoa. Decorate with coconut chips. Store remaining coconut chips in a dry place and use for other purposes