Coconut Crepe Rolls with Pineapple and Raspberry Puree
- For the crepes
- 50 grams Pastry flour
- 50 grams Shredded coconut
- 4 tablespoons sugar
- 200 milliliters milk
- 2 medium eggs
- 30 grams melted butter
- clarified butter (for frying)
- 4 tablespoons Orange marmalade
For the crepes, mix the flour with the coconut and sugar. Stir in the milk and eggs. Finally, stir in the butter. Heat a pinch of butter in a nonstick pan. Cook thin crepes in the butter, then spread with orange marmalade and roll.
Warm the raspberries briefly in a pot, then puree with the raspberry liqueur and vanilla. Press the raspberry purée through a sieve.
Peel the pineapple and cut into 8 slices. Cut in half, depending on the size, cutting out the core, if needed. Put the slices of pineapple on a parchment-lined baking sheet. Dust with powdered sugar and toast briefly under the broiler, watching carefully.
Cut the crepes into slices. Arrange the pineapple with the crepe rolls and raspberry purée. Dust lightly with powdered sugar. Garnish with coconut shavings and mint.