“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.” - by ravera
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 203 cal
- 10%
- Fat
- 8 g
- 12%
- Carbs
- 26.5 g
- 9%
Based on a 2,000 calorie diet
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