Coconut crepes with a summer sauce

These crèpes marry well with Lawsons Dry Hills (un-oaked) Chardonnay.

Coconut crepes

1 cup	Flour, sifted
1 Tbsp	Sugar
1 pinch	Salt
1 ¼ cups	Coconut milk (Main)
2	Eggs, large
2 tsp	Canola oil

Fruit sauce

4	Nectarines, stoned and cubed
6	Strawberries, large
4 Tbsp	Marmalade
1 tsp	Cornflour
2 Tbsp	Water

Directions

1. To make the crèpes, combine the flour, sugar and salt in a mixing bowl. Whisk the coconut milk and eggs then stir into the flour mixture to form a smooth batter. Strain before adding the canola oil.
2. Spray a non-stick, 18-cm frying pan with oil and heat on medium-low. Pour a ¼ cup of the batter into the pan and swirl to spread evenly. Cook for about 3 minutes on each side, or until cooked. Remove to one side. Repeat with the remaining mixture. Makes 10 crèpes.
3. To make the sauce, place the nectarines in a microwave-proof bowl with the marmalade. Cook on high (100%) power for 1-2 minutes. Stir and continue cooking for another minute or until soft. Add the strawberries. Combine the cornflour with the 2 tablespoons water, mixing until smooth. Stir into the fruit. Cook on half (50%) power for 1-2 minutes, until thickened, stirring halfway through.