Ingredients

Pancake batter:

• 100 g wheat flour
• 250 ml coconut milk (or cow's milk)
• 2 eggs
• 1 tablespoon sugar
• pinch of salt
• 40 g melted butter (or vegetable oil)

Sample additions:

• icing sugar
• 200 g sweetened thick cream or Greek yogurt or homogenized cheese or pudding cream
• fruit: raspberries, blueberries, blackberries
• purée from mashed fruit
• decoration: coconut flakes, mint

Preparation

1. Sift flour into a bowl, add milk (coconut milk should be heated slightly first to become more watery), add eggs, sugar, salt and butter (or oil). Mix or vigorously stir with a whisk until smooth. Set aside covered for half an hour.
2. Heat a large crêpe pan, pour the first batch of batter and fry the pancake flipping once. For tagliatelle pancakes you can fry slightly thicker pancakes.
3. Roll the pancakes into rolls, cut into strips and arrange on plates. Sprinkle with icing sugar, drizzle with fruit purée or cream mixed with icing sugar. Top with fruit and decorate with mint. If you want to sprinkle the pancakes with coconut flakes, grate it on a fine grater or use ready-made coconut flakes.