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Rose Crepe Milk Coconut Blueberry Cheese

Rose Crepe Milk Coconut Blueberry Cheese

Ingredients

Ingredients for Crepe Skin

  • 150g all-purpose flour

  • 2 tablespoons coconut oil

  • 2-3 tablespoons MARIGOLD Sweetened Creamer

  • 1 egg

  • 1 teaspoon vanilla essence

  • 1 tablespoon blueberry emulco

  • 1 cup (125ml) MARIGOLD Evaporated Creamer

  • 330ml coconut water

  • 1/2 teaspoon salt


Ingredients for Filling

  • 150g cream cheese

  • 4 tablespoons MARIGOLD Sweetened Creamer

  • 100ml heavy cream

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Method

Prepare the Crepe Skin


  1. Combine all the crepe skin ingredients in a bowl and mix until smooth.

  2. Heat a non-stick pan and pour a small amount of batter. Tilt the pan gently to spread the batter evenly.

  3. Cook until the edges lift slightly, then remove. Repeat until all the batter is used.


Prepare the Filling


  1. Mix all the filling ingredients in a bowl and beat until smooth and creamy.


Form the Rose


  1. Take one crepe and spread the filling in the centre. Fold the crepe around the filling as shown in the video.

  2. Repeat with the remaining crepes.

  3. Arrange the filled crepes lengthwise, overlapping slightly. Apply a small amount of cream at the bottom edges to stick them together.

  4. Roll the crepes gently to form a rose shape.

  5. Chill briefly before serving, or serve immediately. Enjoy!

Prep time: 5 minutes
Cooking time: 25 minutes
Serves: 5-6 servings
MARIGOLD Evaporated Filled Milk (390g)