My family's favorite coconut crepes | Crepes with Coconut Filling

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with fewer calories.

coconut

🥗Healthier: almond flour

💰Cheaper: shredded dried coconut

Almond flour is lower in carbs.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a healthier fat choice.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber.

Mix rice flour, all-purpose flour, and salt in a bowl.

Gradually add milk and water, whisking until smooth.

Let the batter rest for 30 minutes.

Prepare the filling by combining grated coconut, jaggery, cardamom, and nuts in a pan over low heat until jaggery melts.

Heat a non-stick skillet over medium heat and grease with ghee.

Pour a ladleful of batter onto the skillet, swirling to form a thin crepe.

Cook until the edges lift and the bottom is golden, about 2-3 minutes.

Place a spoonful of the filling on one side of the crepe.

Fold the crepe over the filling and cook for another minute until heated through.

Repeat with remaining batter and filling.

Serve warm, drizzled with honey or syrup if desired.

Cooking Techniques

Spice Level:

Allergens