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-nut pancakes and a Pina Colada version. Watch the video to learn the step by step process.
Ingredients
Crepe/Pancake
2 cups sifted flour
2 -3 cups water
2 eggs
Filling
2 cups grated or ground fresh coconut
1 cup sugar
2-3 sliced pistachios
3 cardamoms - seeds removed
1/2 cup water
Method
For the filling
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/pancakes
Heat a small pan. I used a 6.5 inch non stick 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.
Add some filling on top of the crepe fold over and the sides like a spring roll and roll.
Variations
Cocoa-Nut Pancake
Add a tsp of Chocolate paste or Nutella on the pancake, add the filling and roll.
Pina Colada Pancake
Add some pieces of pineapple over the filling and roll!
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