2 tsp cornflour
1 Tbsp water, plus 300ml
2 tsp sugar-free maple syrup
150g (1 cup) plain flour
2x 60g eggs
300ml light coconut milk
2 Tbsp desiccated coconut, toasted
1 tsp sunflower oil
Set aside 6 raspberries. Combine corn flour ad one tablespoon water in a small bowl. Place 300ml water in saucepan and stir in cornflour paste. Heat, stirring, over medium heat until sauce thickens. Add remaining raspberries and cook gently, mashing berries to a pulp. Strain through a sieve into a bowl to remove seed, pushing through as much mixture as you can. Quarter reserved raspberries and add to sauce along with maple syrup.
To make crepes, tip flour into a large jug then beat in eggs, coconut milk, water and one tablespoon of toasted coconut to make batter the consistency of double cream. Thin with a little more water if it is too thick. Brush a small non-stick frying pan with a little oil. Pour in a little batter, swirling pan so it completely covers the base. leave to set over heat for 1 minute. carefully flip is over and cook the other side for a few seconds more. Transfer to a plate and repeat with remaining batter until you have at least 12 crepes. Stir batter to redistribute to coconut as you use it.
Serve 2 crepes per person with a drizzle of the sauce and a little of the remaining toasted desiccated coconut.