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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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We used to have crepes in our hostel, but we called it love letter. We all loved it. I make this for my family and they also love this. Ingredients:
1 1/2 cups all-purpose flour |
1 tablespoon white sugar |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
2 cups milk |
2 tablespoons butter, melted |
2 eggs |
1/2 teaspoon vanilla extract |
2 teaspoons vegetable oil, or as needed |
1/2 cup flaked coconut |
1 tablespoon white sugar, or more to taste |
1/4 teaspoon ground cardamom |
Directions:
1. Sift flour, 1 tablespoon sugar, baking powder, and salt together in a large bowl. Whisk milk, butter, eggs, and vanilla extract into flour mixture until smooth.
2. Heat vegetable oil in a skillet over medium-high heat. Scoop about 1/4 cup batter and pour onto hot skillet. Tilt the pan in a circular motion to evenly distribute the batter. Cook crepe until bottom is lightly browned, about 2 minutes. Loosen with a spatula, flip, and cook the other side, about 2 more minutes. Transfer to a plate. Add more oil to the pan and repeat with remaining batter.
3. Mix coconut, 1 tablespoon white sugar, and cardamom together in a small bowl. Spread 1 to 2 tablespoons of coconut mixture into the center of each crepe; fold crepe over the filling like an envelope or in half.
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