Eat Recipes

Sarah Todd’s Coconut Rice Crepes Recipe

This Coconut Rice Crepes recipe was first featured in Issue 1 of ele HOME Magazine. The recipe is from Sarah Todd’s cookbook, My Indian Kitchen, published by Penguin Random House.

Six years ago Sarah Todd fell in love with the people, food and culture of India. In My Indian Kitchen, Sarah takes you beyond the well-known restaurant favourites of butter chicken, chicken tandoori and dhal. Combining her passion for Indian flavours with classical French techniques, she has created light, balanced and healthy dishes for you to make at home.

In her signature style of simple elegance, these modern and inspiring recipes tell Sarah’s story and represent her special connection to India and Australia.

Sarah Todd’s Coconut Rice Crepes


½ cup (60g) rice flour
cup (75g) caster sugar
1 teaspoon cardamom
½ cup (125ml) coconut milk
1 egg, lightly beaten
1 tablespoon vegetable oil
2 bananas, thinly sliced
125g fresh blackberries
395g can top ‘n’ fill caramel
gluten-free icing sugar to serve


Combine flour, sugar and cardamom in a medium bowl. Make a well in the centre. Gradually whisk in combined coconut milk, egg and ¼ cup (60ml) water; strain into a large jug. Stand crepe batter for 30 minutes.

Heat a crepe pan or a medium non-stick frying pan over high heat; brush with a little oil. Pour a ladle of the crepe batter into pan, tilting pan so batter coats the base evenly. Cook over low heat, loosening the edge with a spatula, until crepe is browned lightly (1 minute). Turn crepe; brown other side (approximately 30 seconds). Remove from pan. Repeat with remaining batter, brushing with a little oil between batches.

To serve, fold crepes into quarters; arrange on serving plates with sliced banana and blackberries. Drizzle with caramel. Dust with icing sugar, just before serving.

Coconut Rice Crepes

Want more? Click here for our Lemon and Sugar Crepes recipe and here for our Homemade Chocolate Almond Spread recipe.

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