These coconut milk crepes are perfect for your next brunch! The delicious crepe batter is made in the blender, then cooked in a pan until lightly browned and stuffed with Nutella making it fancy yet easy!
Keyword breakfast, coconut milk, crepes, nutella
Prep Time 2minutes
Cook Time 10minutes
Total Time 12minutes
2cupsunsweetened coconut milk
1tspvanilla extractor coconut extract
1 1/2tbspgranulated sugar
1 1/2cupsall purpose flour
3tbspunsalted buttermelted and cooled
Add coconut milk, eggs, vanilla extract, granulated sugar, salt, flour and melted butter in the blender.
Blend until smooth about 20 seconds.
Spray an 8in skillet with nonstick cooking spray and heat the pan on medium heat.
Lift the pan away from the heat and pour 1/4 cup of crepe batter in the pan.Rotate the pan from side to side in circular motion until the batter forms a thin circle.
Cook for about 1 minute or until the crepe is lightly golden brown then flip and cook for 1 more minute.
Keep warm while you make the rest of the crepes.
Spread 1 tbsp of Nutella on each crepe and fold in four. Serve immediately.