Crepe Coco

1 cup raw rice
1 tablespoon yeast
2 tablespoons luke warm water
1/2 cup sugar
2 cups milk
2 cups coconut, freshly-grated
1/2 pint heavy cream, lightly whipped
1 cup butter
1 cup sugar
1 cup fresh orange juice
2 tablespoon brown sugar
1/4 cup cashew nuts
1/4 cup fresh berries
1/4 cup Grand Marnier liqueur(optional)
1 tablespoon orange peel, grated

Soak rice for a few hours. Grind in milk to form very smooth batter. Dissolve yeast in water, 1 tablespoon batter and 2 tablespoons sugar. Let rise for 10 minutes. Add yeast mix and remaining sugar to rice batter. Whip thoroughly. Set aside overnight to allow additional rising. Should double in size. Add coconut and cream to rice batter. Mix well. Oil heated skillet and prepare crepe, one by one in pancake fashion.

Cream butter and sugar until light. Add orange juice and melt over low heat. Spoon over a crepe on warm platter. Garnish with cashews fried golden in butter, multicolored berries and orange zest. For flambe, warm Grand Marnier, ignite and pour flaming over crepes. Serve warm May also sprinkle brown sugar over crepe.

Serves 3.

Return To:

Cajun Country -- New Iberia, Louisiana