Coconut Pancakes - Crepes

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Mar. 04, 2014

Coconut Pancakes or crepes were 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 a sweet coconut and nuts. I've included the traditional recipe, and also two variations Cocoa-nutella pancakes and a Pina Colada version.

Ingredients

Sifted flour 2 Cup (32 tbs)
Water 3 Cup (48 tbs) (2
Eggs 2
For filling
Grated fresh coconut 2 Cup (32 tbs)
Sugar 1 Cup (16 tbs)
Pistachios 3 , sliced
Cardamoms 3 (seeds removed)

Directions

MAKING

1. In a large bowl, add in the flour and gradually add in the water. Mix until lumps are removed.

2. Add in the eggs one by one and mix the batter, until smooth.

3. For the filling – In a sauté pan add in the sugar, and when it's heated through pour in the water and make syrup.

4. Stir in the coconut, cardamom and nuts. Cook for 1 - 2 minutes. Remove and cool

5. For the pancakes – Heat a small non-stick pan. 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 seconds and place on a wooden board.

6. Add some coconut filling on top of the pancake fold over to roll.

SERVING

7. Drizzle some chocolate sauce over it and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 641Calories from Fat 168

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol

Sodium 44 mg1.83%

Total Carbohydrates 106 g35.3%

Dietary Fiber 6 g24%

Sugars 53 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet