My second semester of college I decided to give up on school and work 80 hours a week instead. I know, I know, it was a stupid thing to do. I didn’t even need the money! I was just bored of school haha. I had three jobs and one of them was a crepe diner. All they made were crepes. I’ve worked in a lot of places, but this one is still my favorite. We had huge circle burners (probably a foot in diameter) that we would cook crepes on, and then we would fill them with toppings like cheesecake and Nutella. Oh baby, those were some delicious days.
Flash forward to these heavenly morsels.
This recipe came to me when I bought my very first coconut.
I named him Manny, and we got along swell until I had to drill into his skull and put him in a 400°F oven.
These crepes are so good! The coconut panna cotta filling is so refreshing, the chocolate gives it a touch of richness, and the crepes themselves are so tender and flavorful!
Gluten Free Coconut Chocolate Crepes
For the panna cotta filling:
1 can coconut milk
1 package gelatin
½ cup sugar
½ to 1 cup chopped dark chocolate
- Evenly distribute the gelatin over ¼ cup of very cold water and let sit until gelatinized (about 5 minutes)
- While your gelatin sits, heat the coconut milk and sugar over medium-high heat until it starts to simmer. Make sure you stir constantly.
- As soon as your mixture starts to simmer take it off the heat and whisk in the gelatin until it is completely dissolved
- Refrigerate at least 4 hours
For the crepes:
¾ cup coconut flour
¾ cup tapioca flour
½ cup sugar
½ tsp salt
3 large eggs
3 egg yolks
¾ cup water
1 cup milk
¼ cup oil or melted butter
- Sift the first 4 ingredients into a medium bowl, set aside.
- Whisk all the eggs together in a large bowl.
- Whisk in water and milk
- Slowly whisk your dry ingredients
- Stir in the oil
- Let the mixture chill for at least 30 minutes
- Heat a medium pan with a small amount of oil on medium high heat
- Pour in just enough crepe batter to coat the bottom of the pan (2-3 TBSP)
- Cook for 15-30 seconds on one side. Flip carefully with a spatula and cook the other side for 5-10 seconds
- Once all your crepes are cooked you can either keep them in the fridge for a few days or go ahead and assemble.
- To assemble, take your coconut panna cotta out of the fridge and give it a stir.
- Spoon coconut into the middle and top with some chocolate. Fold crepe however your heart desires. I find that rolling is easiest. Only assemble ready to eat crepes.
recipes adapted from the “Professional Baking” textbook