Pancake cornet

Ingredients

For the crêpes

• 300 g T55 plain flour
• 4 eggs
• 65 cl coconut milk
• 15 g coconut oil
• 1 tbsp sugar
• 1 pinch of salt
• 1 tsp vanilla extract
• 1 capful of aged rum

To assemble:

• Fresh fruit: strawberries and ripe bananas, for example
• 1 jar of Mango, Passion Fruit & Vanilla
• Whipped cream

EQUIPMENT

• A mixing bowl
• An electric whisk
• A crêpe pan or a bilig

Instructions

Making the crêpes

1. In a bowl, combine the dry ingredients (flour, sugar and salt), then add the eggs. Stir in the coconut oil and the flavourings (rum and vanilla extract) and mix.
2. Thin with the warm milk to obtain a smooth batter.
3. Leave the batter to rest for 30 minutes in a dry place at room temperature.
4. Cook the crêpes on the crêpe pan!

Making the cornets

1. Fold the crêpe in half.
2. Spread Mango, Passion Fruit & Vanilla along the edges and stick on pieces of strawberry and banana, alternating them.
3. For the greediest among us, add a little firmly whipped cream.
4. Roll the crêpe gently to form a cone. You can add more pieces of fruit between the edges, to make a pretty flower, or even a scoop of vanilla ice cream…
5. Eat the cornet as quickly as possible… so you can make yourself another one!

The recipe works with plenty of other fruits and jams. Need inspiration?

• Apple wedges on your crêpe with Hazelnut spread;
• Blackcurrant berries on your crêpe with Blueberry jam
• Diced mango on your crêpe with Sweet Orange jam
• Apricot halves on your crêpe with Seedless Blackcurrant jam…