Ever have those moments where you crave something delightfully different but not too wild? That’s exactly when I whip up my beloved coconut crepes. Soft, sweet, and laced with dreamy coconut flakes, they practically transport me to a tropical paradise with every bite. Trust me, it’s like a mini vacation for your taste buds, all while staying right in your kitchen. 🌴
I love crafting this delectable Cantonese Sweet Crepe Roll, a blend of textures and flavors that’s truly satisfying. With all-purpose flour and whole milk forming the base, the richness of eggs and a hint of vanilla dance together.
Coconut flakes add a nutty essence, and sweetened condensed milk rounds out the delightful sweetness.
Cantonese Sweet Crepe Roll Recipe Ingredients
–
–
–
–
–
–
–
Cantonese Sweet Crepe Roll Recipe Ingredient Quantities
- 100g all-purpose flour
- 2 large eggs
- 200ml whole milk
- 30g granulated sugar
- 15g unsalted butter, melted
- 1 tsp vanilla extract (optional)
- Pinch of salt
- 60g unsweetened coconut flakes
- 2 tbsp sweetened condensed milk
- Butter or oil for cooking
How to Make this Cantonese Sweet Crepe Roll Recipe
1. In a mixing bowl, combine the sugar and eggs. Whisk them together until they are well mixed.
2. Combine the milk, melted butter, and vanilla extract (if using) with the eggs and salt. Blend with a hand or countertop mixer on low speed for a minute or two. Don’t be shy with the mixing; you want to break up the eggs fully so that they combine well with the otherwet ingredients.
3. Slowly add the flour while whisking non-stop to ensure no lumps form, and continue whisking until the batter is smooth.
4. Delicately combine the batter with the coconut flakes that have not been sweetened.
5. Warm a non-stick frying pan on a medium burner and add just enough butter or oil to lightly coat the bottom.
6. Pour a small amount of batter (about 1/4 cup) into the skillet, swirling it to evenly coat the bottom of the pan with a thin layer.
7. Prepare the crepe for 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Flip the crepe and prepare for another 30 seconds to 1 minute.
8. Take the cooked crepe off the burner and place it in a dish. Continue in this fashion until you use up the remaining batter.
9. When the crepes are warm, spread a thin layer of sweetened condensed milk on one side of each crepe.
10. Immediately serve each crepe rolled tightly into a cylinder, or keep them warm until ready to serve.
Cantonese Sweet Crepe Roll Recipe Equipment Needed
1. Mixing bowl
2. Whisk
3. Hand or countertop mixer
4. Measuring cups and spoons
5. Non-stick frying pan
6. Spatula
7. Ladle or small measuring cup (for pouring batter)
8. Plate (for placing cooked crepes)
9. Small bowl (for melted butter)
FAQ
- Q: Can I use a different type of flour instead of all-purpose flour?A: Yes, you can use cake flour for a lighter texture. But avoid using whole wheat flour, as it may significantly alter the flavor and texture.
- Q: Can I make the batter in advance?A: Indeed, the batter can be made well in advance, allowing you to prepare it the day before, and refrigerate it until you’re ready to use it. Just make sure to mix it up well before putting it on to cook.
- Q: How can I make the crepes more tender?A: To get softer crepes, you can add an extra tablespoon of melted butter to the batter.
- Q: What can I use if I don’t have sweetened condensed milk?You can use a combination of heavy cream and a bit more sugar to achieve the sweetness you desire.
- Q: Can the coconut flakes be toasted before using?A: Yes, the flavor of the coconut flakes is enhanced when they are toasted, and they also provide a bit of crunch to the crepe roll.
- Q: What is a good alternative to serve with the crepe roll?A drizzle of chocolate syrup or a scoop of vanilla ice cream goes perfectly with the sweet and nutty flavor of the crepe roll.
- Q: Is it necessary to use vanilla extract?A: You can leave out the vanilla extract if you want, but it does lend a nice scent and depth of flavor to the crepes.
Cantonese Sweet Crepe Roll Recipe Substitutions and Variations
- All-purpose flour can be substituted with whole wheat flour for a nuttier flavor or gluten-free flour blend for those avoiding gluten.
- Whole milk can be replaced with almond milk or soy milk for a dairy-free option.
- Granulated sugar can be swapped with coconut sugar or honey for a different sweetness profile.
- Unsalted butter can be substituted with coconut oil or margarine for a dairy-free alternative.
- Sweetened condensed milk can be replaced with coconut cream mixed with sugar for a dairy-free substitution.
Pro Tips
1. Rest the Batter: Let the batter rest for at least 30 minutes before cooking. This allows the flour to fully hydrate and the gluten to relax, resulting in more tender crepes.
2. Consistent Pan Temperature: Ensure your pan is at a consistent medium heat before adding the batter. This helps achieve an even golden brown color and ensures the crepes cook uniformly.
3. Thin, Even Layer: Pour the batter into the pan with a swirl or by tilting the pan in a circular motion to ensure a thin, even layer. This helps the crepe cook quickly and evenly.
4. Crisp Edges: For crepes with crispy edges, lightly oil the pan between each crepe with a brush or paper towel to create a barrier between the batter and the pan.
5. Customization: Experiment with adding different extracts like almond or coconut, or a pinch of cinnamon or nutmeg, for extra flavor depth in your crepes.
Cantonese Sweet Crepe Roll Recipe
My favorite Cantonese Sweet Crepe Roll Recipe
Equipment Needed:
1. Mixing bowl
2. Whisk
3. Hand or countertop mixer
4. Measuring cups and spoons
5. Non-stick frying pan
6. Spatula
7. Ladle or small measuring cup (for pouring batter)
8. Plate (for placing cooked crepes)
9. Small bowl (for melted butter)
Ingredients:
- 100g all-purpose flour
- 2 large eggs
- 200ml whole milk
- 30g granulated sugar
- 15g unsalted butter, melted
- 1 tsp vanilla extract (optional)
- Pinch of salt
- 60g unsweetened coconut flakes
- 2 tbsp sweetened condensed milk
- Butter or oil for cooking
Instructions:
1. In a mixing bowl, combine the sugar and eggs. Whisk them together until they are well mixed.
2. Combine the milk, melted butter, and vanilla extract (if using) with the eggs and salt. Blend with a hand or countertop mixer on low speed for a minute or two. Don’t be shy with the mixing; you want to break up the eggs fully so that they combine well with the otherwet ingredients.
3. Slowly add the flour while whisking non-stop to ensure no lumps form, and continue whisking until the batter is smooth.
4. Delicately combine the batter with the coconut flakes that have not been sweetened.
5. Warm a non-stick frying pan on a medium burner and add just enough butter or oil to lightly coat the bottom.
6. Pour a small amount of batter (about 1/4 cup) into the skillet, swirling it to evenly coat the bottom of the pan with a thin layer.
7. Prepare the crepe for 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Flip the crepe and prepare for another 30 seconds to 1 minute.
8. Take the cooked crepe off the burner and place it in a dish. Continue in this fashion until you use up the remaining batter.
9. When the crepes are warm, spread a thin layer of sweetened condensed milk on one side of each crepe.
10. Immediately serve each crepe rolled tightly into a cylinder, or keep them warm until ready to serve.
