Coconut Crêpe Appetizers Recipe
1 cup coconut milk*
2/3 cup water
1 cup rice flour
1/2 tsp sugar
1/2 tsp salt
1/4 tsp turmeric
Vegetable oil for frying
Drizzle of vegetable oil for frying
1 cup finely julienned carrots
1 green pepper, finely diced (about 2/3 cup)
1/4 cup finely diced onion
1/2 lb. cooked shelled small shrimp (optional)
1/2 tsp finely chopped garlic
1 cup bean sprouts
1 tsp finely chopped cilantro (optional)
1/3 cup water
1/4 cup hoisin sauce
1 tsp fish sauce
1 tsp tomato paste
1 tsp vegetable oil
1/2 tsp minced garlic
Pinch dried chili flakes
*Shake can to blend coconut fat and milk before measuring.
Step 1: For crêpes, whisk all ingredients, except vegetable oil for frying, in large bowl until smooth (you may need to re-whisk mixture as you work to keep it blended).
Step 2: Heat drizzle of oil in non-stick frying pan until hot but not smoking. Pour in about 1/4 cup batter to make one crêpe, as you would small pancakes. Crêpes should be about 3″ across. Fry until edges look dry and begin to pull away from pan. Flip and cook other side. Adjust heat as necessary to attain lightly golden crêpes. Remove from pan and set to blot on paper towels. (Crêpes can be made up to three days ahead and chilled. To re-crisp crêpes, place on baking sheet on middle rack in 375ºF oven for about 8 minutes.)
Step 3: For veggie topping, heat oil on medium-high in a large non-stick frying pan. Stir in carrots, pepper, onion, shrimp (if using) and garlic. Cook until onion is softened. Remove from heat. Stir in bean sprouts — or these can be left uncooked, if preferred — and cilantro (if using). Immediately spoon topping onto crêpes with a drizzle of Hoisin-Garlic sauce to serve (recipe below).
Makes about 16 crêpes or 8 servings
Step 1: Mix all ingredients in small saucepan. Bring to simmer for about one minute. Cool slightly before serving. Drizzle small amounts on top of crêpe filling.
Makes 1/2 cup