My children didn't use to eat sweet lunch or dinner. Crepes with jam or cheese dumplings didn't come into play. After some time my children's taste changed and now crepes are really welcome, and during the fruit season noodles with strawberries are often on our table. Today for dinner I prepared a variation of my last dish. Instead of traditional pasta I prepared coconut vanilla crepe strips, and instead of strawberry mousse I chose whole fruit and cheese and a coconut crumble topping. I haven't been a kid for a long lime, but I too really enjoy this dinner.

Ingredients:
dough for 12 crepes (pan 20cm):
200ml of coconut milk
300ml of sparkling water
100ml of oil
1 egg
8 heaped tablespoons of flour
1 teaspoon of vanilla essence
a pinch of salt
coconut crumble topping
8 tablespoons of desiccated coconut
2 tablespoons of butter
2 tablespoons of sugar
additionally
600g of cottage cheese
fruit
pistachios

Mix the milk, water, egg, oil and salt together. Add the flour little by little and mix with a mixer to make a smooth and runny dough (if the texture isn't right, add flour or water). Tip the portion of dough into a pan and spread it by moving the pan around. Fry the dough on one side, then flip it over when the raw dough has gone and fry for a while. Put it on a plate.
Melt the butter and mix it with the desiccated coconut and sugar. Fry for a while. Leave to cool down.
Cut the crepes into strips. Mix them with the crushed cottage cheese, pistachios and fruit and sprinkle with some crumble topping.

Enjoy your meal!

Try also:
Chocolate crepes with cottage cheese and raspberries
Crepes almost like Rafaello pralines
Green spring crepes with smoked trout and goat cheese