Coconut Crepe Rolls with Pineapple and Raspberry Puree

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Coconut Crepe Rolls with Pineapple and Raspberry Puree
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
519
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories519 kcal(25 %)
Protein8.7 g(9 %)
Fat25.9 g(22 %)
Carbohydrates59 g(39 %)

Ingredients

for
4
For the crepes
50 grams
50 grams
4 tablespoons
200 milliliters
2
medium Eggs
30 grams
melted Butter
Clarified butter (for frying)
4 tablespoons
For the topping
300 grams
2 tablespoons
1 packet
fresh Pineapple
2 tablespoons
Powdered sugar (for dusting)
Coconut shavings (for garnish)
Mint leaf (for garnish)

Preparation steps

1.

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.

2.

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.