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Coconut Crepes

Published under: Dessert

For the Crepes:
Refined Flour – 1 1/4 cups
Baking Powder – A Pinch
Salt – 1/4 tsp
Egg – 1
Granulated Sugar – 1 tbsp
Milk (half Milk and half Water) – 1 cup + 3 tbsp

For the Filling:
Sugar/ Grated Jaggery – 3 tbsp, dissolved in 1 tbsp water over low heat
Coconut – 2 cups, grated
Ghee for Frying

1. Mix all the dry ingredients together in a bowl.
2. Beat the egg with the sugar till foamy.
3. Mix in the milk/ milk and water.
4. Pour this gradually into the flour mixture to prevent lumps from forming.
5. Beat well for 1 minute.
6. Leave to stand for 15 minutes.
7. Grease and heat a 6 inch frying pan lightly with ghee.
8. Pour 2 tbsp batter into it, tilting to coat the base thinly.
9. Cook covered for a minute.
10. Remove and repeat till all the batter is used up.
11. For the filling, in a pan, add the sugar/ jaggery syrup and coconut.
12. Cook for a few seconds.
13. Remove from heat and cool.
14. Place a little filling on each pancake and roll lightly.
15. Sprinkle with grated coconut and Serve.

Anjali Anand
Anjali Anand
Anjali is a visionary woman entrepreneur with extraordinary talents. With 11+ years of experience in the L&D industry, she is the co-founder of a health food start-up empowering people to stay fit through food. Anjali has won numerous accolades including Upcoming Women Entrepreneur of the Year and Visionary Women's award for Innovation in Entrepreneurship. She has also been invited to participate in various programmes on leading TV channels.

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