How To Make Coconut Pancakes - Crepes With Pistachios
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
Ingredients
| 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) |
Directions
FOR FILLING:
MAKING:
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.
FOR THE CREPES OR PANCAKES:
MAKING:
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.
SERVING:
3. Serve and enjoy!
NOTES:
VARIATIONS:
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
