Crepe creations: Homemade bounty-style delights await

There's no need to reach for store-bought sweets to enjoy the taste of a coconut-chocolate paradise. Homemade crepes Bounty style are a dessert that looks and tastes like the finest pastry creation but is simple to prepare. You only need a few ingredients, a bit of patience, and voilà! You can serve them for dessert, tea-time, or even as a sweet breakfast.

These crepes are the perfect blend of coconut and chocolate, tasting like your favourite candy bar but in a homemade version. They are creamy, delicate, full of intense flavours, and will have everyone asking for more.

Ingredients:

Crepe Batter:

• 200 grams of plain flour,
• 2 tablespoons of cocoa powder,
• 240 millilitres of milk,
• 240 millilitres of sparkling water,
• 2 eggs,
• 1 tablespoon of vanilla sugar,
• a pinch of salt,
• 2 tablespoons of melted butter or oil (for batter),
• clarified butter for frying.

Coconut Cream:

• 250 grams of mascarpone cheese,
• 3 tablespoons of icing sugar,
• 100 grams of desiccated coconut,
• 100 millilitres of 30% double cream (whipped).

Chocolate Glaze:

• 100 grams of dark chocolate,
• 50 millilitres of 30% double cream,
• 1 teaspoon of butter.

Preparation:

1. Preparing the crepe batter: In a bowl, mix flour, cocoa powder, vanilla sugar, and salt. Add the eggs, milk, and sparkling water, and mix until smooth. Stir in the melted butter and set aside for 15 minutes.
2. Cooking the crepes: In a heated pan greased with clarified butter, fry thin crepes. Turn to the other side when the batter starts to set and lightly brown. Place on a plate and cover with a cloth.
3. Preparing coconut cream: Beat mascarpone with icing sugar, add desiccated coconut, and gently fold in whipped cream. Chill in the fridge for 10 minutes.
4. Filling the crepes: Place a portion of coconut cream on each crepe, roll up, and optionally chill for 15 minutes in the fridge to set the cream.
5. Chocolate glaze: Melt chocolate in hot cream with butter, stir until smooth, and pour the warm glaze over the crepes.
6. Serving: Sprinkle crepes with icing sugar, decorate with mint leaves, and serve immediately.

If you want to add even more flavour, you can add chopped almonds to the coconut cream, adding a slight crunch. Alternatively, add a dash of coconut liqueur to the cream to enhance the dessert's flavour. If you prefer something lighter, you can use thick Greek yoghurt instead of mascarpone, making the filling more refreshing.

If you're aiming for a healthier version of this dessert, you can use whole grain or spelt flour, replace sugar with erythritol, and substitute mascarpone with thick Greek yoghurt. For the glaze, opt for dark chocolate with 85% cocoa. This version will still be incredibly tasty while slightly reducing calories.