- 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
- 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.
- 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.
- 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.
04/23/2018
recipepes.com
Love Letter - Crepes, recipe
PT15M
PT1H
5
455 calories