Ingredients
• 1 cup all purpose flour
• 2 eggs
• 1 cup Baladna Full Fat Milk
• 1 tablespoon sugar
• 1 tablespoon melted butter
• ½ teaspoon vanilla extract
• ½ cup shredded coconut
• 1 cup Baladna Whipping Cream
• ½ cup chocolate spread
• Extra shredded coconut for garnish
How it's made!
- In a bowl, whisk together flour, eggs, Baladna Full Fat Milk, sugar, melted butter, and vanilla until smooth.
- Let the batter rest for 10 minutes.
- Heat a nonstick pan over medium heat and pour a small amount of batter, swirling to form a thin layer.
- Cook for about 1 minute on each side until lightly golden. Repeat with remaining batter.
- Whip Baladna Whipping Cream until soft peaks form.
- Spread chocolate over each crepe, add whipped cream, and sprinkle shredded coconut.
- Fold or roll gently.
- Transfer to a serving plate and garnish with extra coconut before serving.
- Tips
- Resting the batter helps create softer and more flexible crepes.
- Baladna Full Fat Milk gives the crepes a smooth texture and rich flavor.
- For a neater presentation, chill the whipped cream slightly before filling.
More Fresh Recipes
Cheese Corn Bake
Start with the baseHeat a pan over medium heat and add a little butter and cooking oil. Once heated, add the chopped onions and sauté until they begin to soften.Add the chopped garlic and continue sautéing until the onions turn lightly golden and aromatic.Cook the chicken & vegetablesAdd the diced chicken to the pan and stir well. Cook until the chicken begins to turn golden and is cooked through.Add the chopped celery, followed by the sliced leeks, and continue sautéing until the vegetables soften.Season with salt and freshly ground black pepper and mix everything together.Make it creamy & cheesyAdd the sweet corn and stir it through the chicken and vegetables.Pour in the Baladna Cooking Cream and cook gently until everything is coated in a smooth, creamy sauce.Add a generous amount of Baladna Mozzarella & Cheddar Cheese and stir until the cheese melts beautifully into the sauce.Add the pastaAdd your already-cooked pasta to the creamy mixture and toss well, making sure every piece is generously coated with the cheesy sauce.Assemble & bakeTransfer the pasta mixture into an oven-safe baking dish and spread it evenly.Top generously with another layer of Baladna Mozzarella & Cheddar Cheese.Place it in a preheated oven and bake until the cheese is completely melted, bubbling, and beautifully golden with a light crust on top.Garnish & serveRemove the Cheese Corn Bake from the oven and allow it to rest briefly. Scoop onto a serving plate and finish with a sprinkle of fresh parsley.
Baladna Rice Pudding Overnight Oats
Prepare the Mixture: In a bowl, add Baladna Rice Pudding, milk, oats, chia seeds, and cinnamon powder. Add the Toppings: Add the chopped pistachios and honey. Mix Well: Whisk everything together until all the ingredients are well combined. Refrigerate Overnight: Cover the bowl and place it in the refrigerator. Let the mixture soak and thicken overnight. Prepare the Fruits: The next morning, chop the dates and banana, and prepare the blueberries and raspberries. Assemble: Transfer the overnight oat mixture into a serving bowl or jar. Top with Fruits: Arrange the blueberries, dates, raspberries, and banana on top. Garnish: Finish with a sprinkle of chopped pistachios and a light drizzle of honey if desired. Serve chilled and enjoy a creamy, nutritious, and delicious breakfast!