Coconut Cream Crepes

Ingredients:

For the Crepes: Makes about 10 Crepes 

* 1cup All Purpose Flour

* 1cup Milk 

* 1/3cup Water

* 2 Eggs 

* 3tbsp Unsalted Butter, melted and slightly cooled 

* 1tsp Vanilla Extract 

* 1/2tsp Coconut Extract

* 1/4cup Sweetened Shredded Coconut 

* Oil or butter for greasing the pan inbetween crepes

For the Coconut Cream:

* 4oz Package of Cream Cheese, at room temperature 

* 1/4cup Unsalted Butter, at room temperature 

* 1 + 1/2tbsps Cocount Milk

* 1 + 1/4cups Confectioners Sugar 

* 1tsp Vanilla Extract 

* 1/2cup Toasted, Shredded Coconut 

As a Garnish: 1/4cup Toasted Shredded Coconut 

Directions:

1. Make the coconut cream filling first. 

Beat the cream cheese, unsalted butter, and coconut milk together in the bowl of a stand mixer, with whisk attachment. Beat until fluffy,, approximately 2-3 minutes. Then add the confectioners sugar whisking between additions. Add the vanilla and whisk for 30 seconds. Finally add the toasted coconut and fold it in. Set aside until the crepes are made. 

2. To make the crepe batter, beat the eggs and milk together until frothy and well combined. Place the flour in a bowl and add the milk egg mixture to it, whisking well as you go. Add in the melted butter, coconut extract and vanilla extract and whisk well, until the batter is smooth and somewhat lump free. Then add in the water gradually, whisking in between additions, until the batter has reached a thinner consistency. Add in the toasted coconut and mix.   

Note: Use a ladel and pour some batter back into the bowl so you can see the consistency of the batter when poured. It should not be lumpy or thick when pouring. Should you feel you need a little more water add it in, but add a 1/4tsp salt as well (as additional water will dilute the flavors in the batter). 

3. Heat the crepe pan or frying pan on medium heat, and coat with a little oil or butter. Using a ladel or a half-cup measuring cup, pour some of the batter on the pan, once pan is heated. Swirl the batter around or use the back of the ladel or cup and spread the batter in a circle. Once semi cooked, flip the crepe over using a spatula. Repeat for the rest of the crepes. Stack the crepes on a plate until you are ready to fill them and serve. 

4. Once ready to serve, fill each crepe with 1-2tbsps of the coconut cream filling. Roll the crepe and garnsih with toasted coconut and serve. 

Note: Can be served with Maple syrup. 

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