This recipe will make more passion fruit curd than you need, but this a good thing; simply store leftovers in a jar in the fridge for slathering on everything from toast to pavlova.
MAKES 10
FOR THE CRÊPES
- 3 tbsp desiccated coconut
- 130g plain flour
- 3 tbsp coconut flour
- 2 tbsp caster sugar
- Half tsp sea salt
- 1 large egg, lightly beaten
- 200ml coconut milk
- 1 tbsp coconut oil, melted and cooled, plus extra for frying
- Greek-style yoghurt, to serve
FOR THE CURD
- 12 passion fruits
- 150g unsalted butter, melted
- 150g caster sugar
- 3 eggs, plus 3 extra yolks, lightly beaten
- First, make the crêpes batter. Toast the desiccated coconut in a dry frying pan, moving it about constantly with a wooden spoon until pale gold. Transfer to a mixing bowl, then add the flours, sugar and salt, and whisk to combine. Make a well in the centre.
- In a jug, whisk together the egg, coconut milk, 1 tbsp of coconut oil and 100ml of cold water. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go to make a smooth batter. Don’t overbeat or the crêpes will be tough.
- Set aside to rest for at least 30 mins, then stir in 3 tbsp of cold water to thin out a little.
- Heat a non-stick frying pan or crêpe pan over a medium–high heat, and brush generously with coconut oil. Pour 60ml of batter into the pan, quickly swirling the pan as you go to cover the base. Cook for 1–2 mins until the top starts to look dry and the bottom golden. Flip and cook for a further 30 secs and repeat with the remaining batter.
- Layer the crêpes between sheets of greaseproof paper and cover loosely with foil to keep warm while you make the curd.
- For the curd, scoop the passion fruit pulp out of the fruit into a small pan and gently warm through over a medium heat. Pour the pulp into a sieve set over a bowl and push it through with the back of a spoon to separate the seeds. Discard the seeds.
- Place the seedless pulp and the remaining curd ingredients into a heatproof bowl set over a pan of gently simmering water. Stir constantly for approx.15 mins until the mixture thickens to a custard consistency. The curd will thicken more as it cools.
- Serve the coconut pancakes warm with the curd spooned over, topped with a dollop of coconut yoghurt.
Posh Pancakes by Sue Quinn, published by Quadrille Publishing Ltd.