How To Make Coconut Pancakes - Crepes With Pistachios

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Jan. 30, 2019

Coconut Pancakes or crepes were the traditional favorite in our community especially enjoyed on Pancake Tuesday in my household and also at St. Joseph's Convent Panchgani, a boarding school I attended. These spongy soft delights are stuffed with sweet coconut and nuts. I've included the traditional recipe, and also two variations Cocoa-Nutella pancakes and a Pina Colada version. Presented by Karen Ahmed for Kravings Blog


For pancake:
Sifted flour 2 Cup (32 tbs)
Water 3 Cup (48 tbs)
Eggs 2
For filling:
Grated fresh coconut/Ground coconut 2 Cup (32 tbs)
Sugar 1 Cup (16 tbs)
Pistachios 3 , slice
Cardamoms 3 (seeds removed)
Water 1/2 Cup (8 tbs)




1. In a saute pan add the sugar, when it's heated through add the water and make a syrup. Follow with the coconut, cardamom and nuts. Cook for 1 - 2 mins. Remove and cool.



1. Heat a small pan. I used a 6.5-inch nonstick pan in diameter. Add a few drops of oil and pour some batter in the middle and swirl outwards till it's covered the base of the pan. Cook for 30 - 40 secs and flip on a wooden board.

2. Add some filling on top of the crepe fold over and the sides like a spring roll and roll.


3. Serve and enjoy!



1. Cocoa-Nut Pancake - Add a tsp of Chocolate paste or Nutella on the pancake, add the filling and roll.

2. Pina Colada Pancake - Add some pieces of pineapple over the filling and roll!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6