Coconut crepes with maple ricotta and strawberries

Ingredients:

• 4 eggs
• 1 cup (250ml) coconut milk
• ¼ cup (35g) coconut flour
• 1 tbs arrowroot
• 2 x 250g punnets strawberries, halved if large
• 1 vanilla bean, split, seeds scraped
• ½ cup (125ml) maple syrup, plus extra to serve
• Coconut oil* (see Shopping list), to fry
• 2 cups (480g) fresh ricotta
• Mint leaves, to garnish

Instructions:

Combine the eggs, coconut milk, coconut flour and arrowroot in a bowl with a pinch of salt. Whisk to form a smooth batter (it should be the consistency of thin cream).

Combine strawberries, vanilla pod and seeds, ? cup (80ml) maple syrup and 2 tbs water in a saucepan. Cook over low heat for 2-3 minutes or until softened.

Heat a little coconut oil in a 20cm non-stick frypan. Pour ¼ cup (60ml) batter into the pan and swirl to cover base. Cook for 1-2 minutes until golden, then flip and cook for 1 minute or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter to make 6 crepes.

Preheat the oven to 170°C. Combine the ricotta with remaining 2 tbs maple syrup in a bowl, stirring until smooth. Fill each crepe with some of the ricotta mixture and fold into quarters. Place on a baking paper-lined baking tray. Place in the oven for 5 minutes to warm through.

Serve the crepes topped with extra maple syrup and strawberries in syrup.

Photography: Brett Stevens
Styling: David Morgan