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Coconut Caramel Crêpe Bales

4 eggs
1 cup milk
1 cup water
2 cups flour
4 Tbsp cooking oil
1 tsp sugar
1/4 tsp salt

1/2 cup toasted coconut
1/2 cup caramel sauce

Beat eggs until frothy. Add remaining crêpe ingredients and beat smooth. Store covered in refrigerator for 2-3 hours. Pour 1/4 cup of batter into greased, hot crêpe pan. Swirl to cover bottom of pan. Flip when lightly browned. When done, stack with waxed paper between each crêpe. To serve, spread caramel sauce on flat crêpe, sprinkle with coconut and roll up tightly. Coat top and sides with caramel and coconut to finish.



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