| METHOD |
| 1. |
To prepare Coconut Crepes, sift together flour, sugar and
salt. Mix eggs and milk in a separate bowl. Combine egg /
milk mixture with dry ingredients and mix until a smooth batter
is achieved. Stir in toasted coconut and allow batter to rest
for 1 - 2 hours under refrigeration. Preheat a non-stick egg
pan or crepe pan and add 2 - 3 tablespoons of batter. Swirl
pan to distribute batter.
|
| 2. |
Cook on both sides until golden brown. Repeat until
all the batter is used. Reserve crepes, keeping warm. Melt butter
in a large sauté pan. Add brown sugar and cinnamon, cook
until dissolved. Add bananas. Carefully add rum, cook for 2
minutes. Add orange juice and bring to a simmer. Allow sauce
to simmer and thicken slightly. Fold warm Coconut crepes into
quarters and place on serving plates. Top with a generous amount
of banana mixture. Garnish with toasted almonds, confectioner's
sugar and additional toasted coconut. |
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