Coconut Paradise Crepes

Directions

1. For crepe batter, you will need a blender for mixing and a bowl for chilling the batter, and plastic wrap to cover the batter. You will need a 8" nonstick skillet for cooking the crepes.
2. Place the coconut milk, water, vanilla and eggs in the blender. Blend on medium speed for about 30 seconds. Add the flour and blend again until smooth. Make sure there are no lumps! Pour the batter into a bowl, cover with plastic wrap, and chill for at least one hour.
3. Melt the butter in the microwave. You will need a pastry brush to coat your skillet.
4. Heat the skillet on high until it is hot. This will ensure the entire surface is heated. Turn the heat down to medium. Brush the pan with the melted butter to keep it from sticking.
5. Pour 1/4 cup of the batter into the pan, swirling the batter quickly to cover the surface. Cook until the crepe begins to look a bit bubbly, and the edges change color slightly - about 2 minutes. Use a narrow spatula around the edges of the crepe. Carefuly slide spatula under the crepe, and flip in one smooth, quick movement. Cook this side for two minutes as well.
6. Brush your pan with the butter between every other crepe. Be careful to not use too much butter. This can cause your crepe to be gloppy. Place cooked crepes on parchment to keep them seperated.
7. For filling, you will need a bowl to mix the cheese and cream in. Choose a large bowl, so that you can add the mano later. You will also need blender to puree the mango.
8. Peel the mango and cut the soft flesh into chunks. Place the chunks in the blender with 1 TBS sugar, and 1/4 cup water. Pulse in the blender to break down the pieces. Blend until smooth. You may need to push fruit down with a spatula. It will be thick, but that is good.
9. In another bowl, use hand mixer to blend the heavy cream, 1 TBS sugar and mascarpone. Beat until the cream and cheese are creamy in texture. Spoon in the mango puree and 1/4 cup coconut flakes and beat again, until mixed well with no lumps. It should appear even in color. Set aside.
10. Whip the rest of the heavy cream with 1 TBS sugar to make whipped topping.
11. Wash the 8 large strawberries. Cut the end off the strawberry, and slice into thin pieces, leaving it together if possible. This makes it easire to fan out later. Sprinkle all 8 with 1 TBS sugar.
12. Open the can of pineapple tidbits, and drain. Set aside.
13. For the topping you will need a tray to spread the coconut on for roasting. You will also need a bowl to mix the coconut, sugar, and lime juice in.
14. In a bowl, mix together 1 cup coconut flake, 1 TBS sugar, and the juice of 1/2 - to 1 whole lime. I used my hands to help make sure the lime covered all the coconut.
15. Place this mixture on a baking sheet, making sure it is well spread out. Bake for about 10 minutes in a 350 degree oven. The coconut should become roasted and brown. Watch in the last few minutes so that it does not burn. When golden brown, set aside to cool.
16. To assemble your crepes, you will need a plate to roll and serve your crepe on, and several spoons for scooping out the various parts.
17. Place a crepe on the plate - I like to place the prettiest side down, so when it is rolled, that side shows!
18. In thwe middle to the crepe, spoon 2-3 spoons of the cheese/cream/mango/coconut mixture. Lightly spread it out in a narrow line on the crepe. Spoon about 2 spoons of pineapple tidbits on the top. Carefully roll the crepe.
19. Spoon whipped topping onto the top of the rolled crepe. Sprinkle with the roasted lime infused coconut. Garnish with 1 of the sliced strawberries.