Coconut Crepes With Pineapples
4 pers. 
Ingredients :
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80g pancake flour
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200ml Ayam Brand™ Coconut Milk
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2 eggs
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Pinch of cinnamon, optional
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Pinch of salt
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1 egg white
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100g pineapple chunks in syrup, drained
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Powdered sugar and desiccated coconut, for garnishing
Preparation:
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Whisk flour, coconut milk, eggs, cinnamon and salt.
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Cut the pineapples into small wedges, set aside.
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Heat a non-stick pan and pour some batter.
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The batter should form a thin layer, so swirl the pan to get an even surface.
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Cook until the bottom turns golden brown, approximately 1 minute.
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Flip the crepe and cook for another 30 seconds. Remove from pan and fold into quarters.
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Top with pineapples and desiccated coconut.
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Dust crepes with powdered sugar to serve.
