- TM 31
Ingredients
For the Coconut Milk Wraps
- 15 g coconut oil, plus more for the pan
- 20 g Coconut Flour
- 2 eggs
- 1/8 tsp salt
- 125 g coconut milk
For the sauce
- --- 1/4 cup sweet chilli dipping sauce
- Juice of one lime
For the filling
- a selection of raw vegetables, such as
- Lettuce Leaves
- courgette or carrot batons
- thin slivers of spring onion
- grated or very thin slivers of fresh ginger
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Melt the coconut oil in the Thermomix bowl 1 minute/37°C/Speed Spoon.
Add the remaining wrap ingredients and mix 30 seconds/Speed 9.
Scrape the sides of the TM bowl with the spatula and mix again 10 seconds/Speed 9.
Heat a small fry pan over medium heat. When hot, add a bit of coconut oil and coat the bottom of the pan. Pour a small ladle of batter in the pan and swirl it around to cover the bottom with a thin layer of batter about 15 cm/6 inches in diameter.
Cook for a good 2 minutes until the edges are very nicely browned and the pancake slides in the pan. Ever so gently flip the pancake and cook another 1 to 2 minutes. Reserve on a plate.
Continue as above with the rest of the batter; you should just have enough to make a pile of 6 crêpes.
Wash salad leaves if required; cut courgettes and other veg into batons or little sticks. Place in small bowls or plates and bring to the table along with the plate of crêpes.
In a small bowl, mix pre-prepared sweet chilli sauce and lime juice.
ThermoHubby John filled his 1st pancake with a small bit of each of our raw veg, very delicately rolled and cut it in two, and dipped each half in the dipping sauce. These coconut flour crêpes are fragile so be very careful.
I assembled my wrap as I would a crispy duck pancake wrap: a swirl of sweet chilli lime sauce on the pancake, then a few lettuce leaves and some batons of courgette and spring onion. A gentle roll, a swipe of the knife and there I was with a delicious starter.
Make the batter
Cook the wraps
Prepare your filling ingredients
Prepare the dipping sauce
Assemble your wraps
Tip
A surprisingly subtle sweetness exudes from these gluten free, dairy free, vegan and vegetarian wraps filled with goodness! Makes 5 or 6 pancakes about 15 cm/6 inches in diameter; can easily be doubled.
Let everyone fill their own crêpe and get the kids enthused about eating vegetables 
And nothing says you couldn't add a bit of shredded pork, some prawns or chicken to include some protein and turn this starter into a main dish or a quick lunch.
- These crêpes look much like wheat flour crêpes but beware, they are much more fragile so handle with care, both while cooking and while rolling!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi Wenada, you'll have to try the egg substitute yourself and let us know
As long as it's a liquid substitute it should work fine. Follow the instructions on the package and report back please, your experience will enrich that of others. Happy Holidays and happy Thermomix cooking !
Former Thermomix Team Leader @ Thermomix UK. Now living & blogging in France @ http://www.whyisthereair.com http://www.saveursetsouvenirs.com
Life is short so stir it up!
Does this work with an egg supplement as my Vegan daughter will not eat eggs