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Your support makes all the difference.Coconut pancakes with passion fruit curd
It’s gone all tropical here, with mouth-puckering passion fruit and notes of coconut. 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.
Takes 45 minutes, plus 30 minutes resting
Makes 10 pancakes
1 quantity Coconut crêpe batter*
Coconut yoghurt, to serve
For the passion fruit curd
12 passion fruits
150g unsalted butter, melted
150g caster sugar
3 eggs, plus 3 extra yolks, lightly beaten
Make the crêpes following the method below and cover loosely with foil to keep warm. 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 in a heatproof bowl set over a pan of gently simmering water, and stir constantly for about 15 minutes 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 Greek-style yoghurt.
*For the crêpes
3 tbsp desiccated coconut
130g plain (all-purpose) white flour
3 tbsp coconut flour
2 tbsp caster sugar
½ 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
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 coconut oil, and 100ml 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 minutes, then stir in 3 tablespoons 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 batter into the pan, quickly swirling the pan as you go, to cover the base.
Cook for 1-2 minutes until the top starts to look dry and the bottom golden. Flip and cook for a further 30 seconds and repeat with the remaining batter.
Serve the crêpes immediately or layer them between sheets of greaseproof paper and cover loosely with foil to keep warm. Alternatively, keep warm for a few minutes – any longer and they may dry out – in a 100C oven, layered between sheets of greaseproof paper.
‘Posh Pancakes’ by Sue Quinn (Quadrille, £12.99). Photography by Faith Mason
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