The Coconut-Raspberry Pancakes

Name: The Coconut-Raspberry Pancakes
Ingredients: 2 cups flour; 4 tablespoons sugar; 1 pinch salt; 3 eggs; milk 50 cl.; melted butter 5 cl.; 1 cup coconut milk; 2 egg yolks; 2 3/8 tablespoons sugar; 3 1/4 tablespoons flour; 1 fresh raspberries clamshell of; icing sugar

12 ingredients

4 steps

Ingredients

2 cups flour
4 tablespoons sugar
1 pinch salt
3 eggs
milk 50 cl.
melted butter 5 cl.
1 cup coconut milk
2 egg yolks
2 3/8 tablespoons sugar
3 1/4 tablespoons flour
1 fresh raspberries clamshell of
icing sugar

Directions

1

In a bowl, mix the flour, sugar and salt. Make a well and break the eggs into it one by one, mixing as you go. Gradually add milk and butter. Once the dough is smooth, let it rest for at least one hour before cooking the pancakes. Cover the pancakes with foil and set them aside so they do not dry out.
2

Bring the coconut milk to a boil slowly.
3

Meanwhile, whisk the egg yolks with the sugar until the mixture whitens. Add the flour and mix well. As soon as the milk starts to boil, pour a little of it over the egg, sugar and flour mixture and whip. Then pour all of the milk over the mixture, stir well and pour into the saucepan, returning to a low heat. Let the mixture thicken, stirring constantly (about 5 minutes). Remove from heat and let cool in a bowl, then refrigerate.
4

Assemble the cake by placing a pancake on a plate, spread a thin layer of coconut cream over it and sprinkle it with halved raspberries. Repeat until no pancakes are left. Decorate the cake with fresh raspberries and sprinkle it with icing sugar.