Ricotta Crepes With Banana And Coconut Caramel

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 125 ml light coconut milk (trident brand specified)
• 2 tablespoons brown sugar
• 1/2 teaspoon vanilla essence
• 2 bananas (large diagonally sliced)
• 200 g low-fat ricotta (fresh mashed0)
• 1 tablespoon coconut (shredded and toasted)
• 80 g plain flour (wholemeal specified 1/2 cup)
• 185 ml skim milk (3/4 cup)
• 1 egg (50 grams)
• 1/2 teaspoon vanilla essence
• cooking spray

Recipe

• 1 crepes - put the flour in a medium bowl.
• 2 whisk the milk, egg and vanilla essence in a small bowl and then add the milk mixture to the flour and whisk until well combined.
• 3 spray a small non-stck frying pan with cooking spray and heat on medium and then add 2 tablespoons of batter to pan to make 1 crepe, quickly swirl pan around so batter coats the base and cook for 2 minutes or until crepe base is light golden and the turn over and cook for a further 1 minute or until set and then transfer to a plate lined with a clean tea towel and cover to keep warm.
• 4 repeat with remaining batter to make a total of 8 crepes.
• 5 put the coconut milk, sugar and vanilla essence in a medium non-stick frying pan and cook stirring over a low heat until the sugar has dissolved and then increase heat to high and bring to the boil and then reduce the heat to medium and cook for 2 to 3 minutes or until the sauce thickens slightly and then add the banana to the pan and cook, tossing, for 1 minute or until the banana is warmed through.
• 6 spread crepes with ricotta and fold the crepes over and divide between plates and top with the banana and coconut sauce and sprinkle with coconut to serve.