Coconut Crepe Rolls with Cinnamon Apple Filling
Instagram : @bento.o.d
Ingredients (Coconut Crepe Roll):
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160ml Ayam Brand Coconut Milk
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1 egg
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8g white sugar
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½ tsp vanilla extract
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1 tbsp melted butter
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47g flour
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¼ tsp salt
Ingredients (Cinnamon Apple Filling):
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½ tbsp butter
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8g brown sugar
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1 apple (peeled & diced)
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¼ tsp cinnamon powder
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Pinch of salt
Preparation:
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In a bowl, whisk together Ayam Brand Coconut Milk, egg, white sugar, vanilla extract, and 1 tbsp melted butter.
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Once well-combined, sift flour and ¼ tsp salt into the same bowl.
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Whisk the batter until smooth.
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Cover and chill the batter in the fridge for at least 30 minutes.
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Melt ½ tbsp butter in a heated pan.
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Add brown sugar and stir until fully dissolved in the butter.
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Add apples, cinnamon powder, and ¼ tsp salt to the pan.
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Using a spatula, stir until all the apples are coated.
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Leave the apples to simmer for 3-5 minutes.
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Remove the pan from heat once the sauce thickens.
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Butter a mini pan and pour 1 tbsp crepe batter into it. Tilt the pan to spread the batter thinly across the pan.
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When the crepe browns on one side, flip it.
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Cook the crepe until it browns on the other side.
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Once the crepe is done, transfer it onto a plate.
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Place 1 tsp apple filling on the center of the crepe.
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Fold and roll the crepe.
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Coat the crepe roll with cinnamon sugar and place it in your lunchbox.
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Fill your lunchbox with crepe rolls and enjoy them at school or work!
