Makes 4 servings

INGREDIENTS

• 80 g pancake flour
• 200 ml coconut milk
• 2 eggs
• pinch of cinnamon, optional
• pinch of salt
• 1 egg white
• 100 g pineapple chunks in syrup, drained
• powdered sugar and desiccated coconut, for garnishing

PREPARATION

1. Whisk flour, coconut milk, eggs, cinnamon and salt.
2. Cut the pineapples into small wedges, set aside.
3. Heat a non-stick pan and pour some batter.
4. The batter should form a thin layer, so swirl the pan to get an even surface.
5. Cook until the bottom turns golden brown, approximately 1 minute.
6. Flip the crepe and cook for another 30 seconds. Remove from pan and fold into quarters.
7. Top with pineapples and desiccated coconut.
8. Dust crepes with powdered sugar to serve.

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