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Coconut crepes with maple ricotta and strawberries

Coconut crepes with maple ricotta and strawberries

Mmmm... Valli Little’s mouth-watering crepe recipe from the latest ABC delicious. magazine


  • 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


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