Bounty-style crepes: A homemade twist on a candy classic

You don't need to reach for store-bought sweets to enjoy the taste of a coconut-chocolate paradise. Homemade crepes Bounty style is 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 voila! You can serve them for dessert, tea-time, or even as a sweet breakfast.

These crepes are the perfect combination of coconut and chocolate, tasting like your favourite candy bar but in a homemade version. They are creamy, delicate, full of intense flavours, and make everyone stop asking for any other dessert.

Ingredients:

Crepe Batter:

• 200 g of all-purpose flour,
• 2 tablespoons of cocoa powder,
• 1 cup of milk,
• 1 cup 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 g of mascarpone cheese,
• 3 tablespoons of powdered sugar,
• 100 g of shredded coconut,
• 100 ml of 30% heavy cream (whipped).

Chocolate Glaze:

• 100 g of dark chocolate,
• 50 ml of 30% heavy cream,
• 1 teaspoon of butter.

Preparation:

1. Preparing the crepe batter: In a bowl, mix flour, cocoa powder, vanilla sugar, and salt. Add eggs, milk, and sparkling water, and mix until smooth. Add melted butter, set aside for 15 minutes.
2. Frying the crepes: On 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 powdered sugar, add shredded coconut, gently fold in whipped cream, chill in the fridge for 10 minutes.
4. Filling the crepes: On each crepe, place a portion of coconut cream, roll up, 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, pour warm glaze over crepes.
6. Serving: Sprinkle crepes with powdered 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. Another option is to add a dash of coconut liqueur to the cream to enhance the dessert's flavour. And if you prefer something lighter, instead of mascarpone, you can use thick Greek yogurt, which will make the filling more refreshing.

If you want to make a lighter version of this dessert, you can use whole grain or spelt flour, replace sugar with erythritol, and mascarpone with thick Greek yogurt. In the glaze, you can use dark chocolate with 85% cocoa. This version will still be incredibly tasty while being a bit less caloric.