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Super easy and attractive net crepes served with savory smoked salmon, cream cheese or ricotta cheese and fresh dill will be the highlight of your breakfast or brunch
I grew up in a family who loves to eat. Not just eat to live, but live to eat if you know what I mean. When we went to travel, we always ordered food that we had not tried before. I’m thankful for the experience because it made me who I am today… adventurous eater! I remembered when we traveled to Malaysia, about 1 hour by plane from the city we lived at in Indonesia, we had this bread what the local called Roti (bread) Jala (Net), so net bread if you were to translate it directly, and the experience of trying that net bread, stuck with me to this date. As a kid, I thought it was very fun to eat net bread. It tasted good and it looked fun with the net presentation.
My kids love crepes for breakfast on weekend morning and one day it just hit me that I could have made the crepes into net crepes. When the kids saw me made this net crepes, they couldn’t help but to say “oooohhh” and “ahhhhh”. I think I have so much fun making these crepes (as much as eating them)
Coconuts are abundant in Southeast Asia and needless to say, coconut has been a huge part of my life. From coconut water, coconut oil, coconut milk, and the flesh of the coconut, you name it, we utilize almost all parts of it. I remember how my grandma often used coconut oil in her cooking too. I’m very excited to see that coconut oil has become very common and more accessible here in the U.S.
These net crepes are made with LouAna Organic Coconut Oil. LouAna was born in Opelousas, Louisiana in 1820, a place where the food is an elemental expression of love, flavor and family. LouAna has been crafting the most trusted cooking oils in the country and so, I am happy to discover a high-quality coconut oil from LouAna.
LouAna coconut oil has just the mild flavor of coconut and to me, it’s suitable to be used in almost all of the cooking and baking I do at home. I love coconuts. Coconut oil may be new to you and in case you haven’t tried cooking or baking with it, I highly recommend so. They are so versatile. Besides cooking, I even use coconut oil as skin moisturizer and mouth wash.
They are fun to be rolled up or…
Folded into quarters.
You can check out where to buy LouAna products here. I got mine from HyVee. They are located at the “Cooking Oil” aisle. There is also a coupon you can use to save $1.00 on any LouAna Coconut Oil purchase.
LouAna is always the start of something good! Now what’s your favorite recipe that includes coconut oil?
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Easy Net Crepes (Roti Jala) with Smoked Salmon
- 1 cup + 2 Tbsp all-purpose flour
- 2 Tbsp sugar
- 1/4 tsp salt
- 2 extra-large eggs
- 1 1/4 cup coconut milk
- 2 Tbsp LouAna Coconut oil plus more for cooking (melted) see notes
- Cooking oil to grease the pan
- Place the flour, sugar, and salt in a medium bowl and stir to mix. In a pitcher, lightly beat the eggs, add in the coconut milk, and butter and stir to combine. Pour this over the flour mixture and stir until you have a smooth batter. Let stand for at least 20 minutes, or as long as 2 hours. (If leaving more than 30 minutes, cover and refrigerate until 10 minutes before using)
- Place a 8-inch non-stick skillet over high heat. When it is hot, lower the heat to medium and rub a paper towel oiled with coconut oil over the cooking surface
- Transfer the batter to a large squeeze bottle using a funnel if you have one. It makes the job easier too. Squeeze the batter onto the hot pan, starting from the side of the pan, in sort of an up and down motion and then move to the top of the pan and left and right motion to create that net look. Cook for about 45 seconds or until lightly browned on the first side, then turn the crepe over and cook for another 30 second on the second side, or until dotted with light brown spots. My kids like them crispier, so I cook them a bit longer
- Turn out onto a plate and repeat with the remaining batter, wiping the skillet with an oiled paper towel between each one. If you cook them crispier, roll them up into rolls when they are still warm, as they might break when they cool down. You can unroll them later to fill it up with smoked salmon later
2 Serving suggestions:
- Place a thin slice or two of smoked salmon on the lower side of the crepes. Top with some fresh dill and then roll up into rolls. Top with some ricotta cheese or cream cheese
- Or you can fold the crepes into half and then fold again into quarter. Top with smoked salmon, ricotta cheese/cream cheese and top with some fresh dill