Coconut Banana Crêpes - cooking recipe

Ingredients

1 (13.5 oz) can light coconut cream
1/3 cup granulated sugar
2 tsp lemon juice
1 pinch ground nutmeg + extra, to serve
3 None large bananas, thickly sliced
3 tsp cornstarch, dissolved in 1/4 cup water
8 None fresh or frozen crepes
4.5 oz frozen raspberries, thawed
None None powdered sugar, to dust

Preparation

Whisk coconut cream, sugar, lemon juice and nutmeg in a saucepan over medium heat until sugar dissolves. Bring to a boil, add banana and cook, stirring occasionally, for 2 mins, or until bananas soften slightly. Add cornstarch slurry and bring to a simmer, stirring constantly. Remove from heat. Let cool for 5 mins.
Distribute mixture between crepes and sprinkle with raspberries. Fold into triangles then dust with powdered sugar and cinnamon. Serve.