Ricotta Crepes With Banana and Coconut Caramel

• 125 ml light coconut milk (Trident Brand specified)
• 2 tablespoons brown sugar
• 12 teaspoon vanilla essence
• 2 bananas (large diagonally sliced)
• 200 g low-fat ricotta (fresh mashed0)
• 1 tablespoon coconut (shredded and toasted)
• 80 g plain flour (wholemeal specified 1/2 cup)
• 185 ml skim milk (3/4 cup)
• 1 egg (50 grams)
• 12 teaspoon vanilla essence
• cooking spray

1. Crepes - Put the flour in a medium bowl.
2. Whisk the milk, egg and vanilla essence in a small bowl and then add the milk mixture to the flour and whisk until well combined.
3. Spray a small non-stck frying pan with cooking spray and heat on medium and then add 2 tablespoons of batter to pan to make 1 crepe, quickly swirl pan around so batter coats the base and cook for 2 minutes or until crepe base is light golden and the turn over and cook for a further 1 minute or until set and then transfer to a plate lined with a clean tea towel and cover to keep warm.
4. Repeat with remaining batter to make a total of 8 crepes.
5. Put the coconut milk, sugar and vanilla essence in a medium non-stick frying pan and cook stirring over a low heat until the sugar has dissolved and then increase heat to high and bring to the boil and then reduce the heat to medium and cook for 2 to 3 minutes or until the sauce thickens slightly and then add the banana to the pan and cook, tossing, for 1 minute or until the banana is warmed through.
6. Spread crepes with ricotta and fold the crepes over and divide between plates and top with the banana and coconut sauce and sprinkle with coconut to serve.

light coconut milk, brown sugar, vanilla, bananas, lowfat ricotta, coconut, flour, milk, egg, vanilla, cooking spray

Taken from www.food.com/recipe/ricotta-crepes-with-banana-and-coconut-caramel-460404 (may not work)