Servings: 8 to 10 crepes
Core Ingredients and Flavorings -
1 tsp freshly ground Cardamom Powder
Other Ingredients -
1 cup sweetened grated coconut
1 cup finely chopped mangos
1 cup flour
1 1/2 cups coconut milk
1 tbs sugar
A pinch of salt
2 tbs butter
In a pan, mix in the coconut, mango and cardamom powder on medium heat for a minute or so, and set aside.
In a medium bowl, add in the flour, eggs, coconut milk, sugar, salt and and blend until a batter of smooth consistency is prepared.
In a flat pan add a little bit of butter and let it heat for a few seconds. Then spoon in a about 1/4 cup of the batter onto the pan.
Spread the batter evenly in the shape of a circle. Cook it for about 2 minutes and and then flip it.
Cook the other side for another minute or until you notice brown spots on the crepe.
Add in about 2 spoonfuls of the coconut and mango mix onto the crepe and roll the crepe so that it forms a cylinder like shape.
Repeat the process with the rest of the batter and filling.