For those of you with a sweet tooth, this week we prepared coconut crepes. The all time traditional recipe with a different twist.
Coconut is a healthy source of fat, as well as essential minerals like copper, iron and manganese. It is credited to have antibacterial and anti-inflammatory properties. But, why should we care whether the coconut in every variant (milk, sugar, water, etc) is fair trade? In countries like the Philippines, the coconut tree is known as “the tree of life”. Every single part of it is leveraged for different products meaning that multiple families live off it around the world. By buying fair trade coconut products, you make sure that the farmers get a fair wage and that its production does not harm the soil or the environment.
We are substituting the milk and cane sugar for coconut milk and coconut sugar. You may think that the sugar is obtained from the fruit, but the truth is that it is produced with the flower salvia. The glycemic index is lower than in cane sugar, making it a good option for those with diabetes.
However, I recommend trying this recipe because of its flavor. It has a subtle coconut taste that will make you want to eat it straight from the pan.
To make our coconut crepes you will need the following ingredients.
- 1 can of Fair Trade Coconut Milk ( 270ml)
- 2 spoons of Fair Trade coconut sugar
- 2 Bio eggs
- 1 cup of flour
- Pinch of salt
The rest of the recipe is the same for any kind of traditional crepes, pannenkoeken or pancakes. But if you need some guidance, here you are!