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
|Sifted flour||2 Cup (32 tbs)|
|Water||3 Cup (48 tbs)|
|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.
FOR THE CREPES OR PANCAKES:
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!