Love Letter - Crepes

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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

25 m servings 203 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  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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