Coconut Pancakes is a sweet traditional dessert roll made with flour crepes and freshly grated coconut. It is popularly made on Pancake Tuesday, a few days before the season of Lent.

Equipment /Tools
- Bowl
- Wooden spoon
- Spatula
- Skillet
Ingredients
For the filling
- 2 cup Coconut grated
- 2 tbsp Sugar
- 2 tbsp Raisins
- 2 tbsp Nuts chopped
For the crapes batter
- 2 cups All purpose flour
- 1 Egg large
- 1 tbsp oil
- ¼ tsp Salt
- ½ cup Water or more for consistency
- ⅛ tsp Almond extract
Extra
- 2 tbsp Oil for greasing the pan
Instructions
For the batter
- In a bow, add the flour, salt and egg.
- Beat the mixture while adding a little water at a time.
- You need to add the water till the mixture turns into a consistency like a dosa batter. Not too thick not too thin - Set aside
Prepare filling
- In a pan, combine the coconut, sugar and almond essence.
- Cook for 15 to 20 mins on low flame until the coconut is soft
- Next, add the nuts and raisin, mix well and switch off the gas
Prepare crepes
- Heat a non-stick pan (20 cm) and lightly grease it with oil.
- Pour about ¼ cup of the batter and swirl the pan so the batter is evenly distributed into a thin layer
- Cook for 2 to 3 minutes on medium heat.
- Flip out onto a clean kitchen cloth.
Fill the crepe
- Put the prepared coconut mixture onto it and roll it into a pancake and serve
- Fold the sides over and roll into a log
About Videos - most recipes has two videos - a quick version in the post & longer detailed version on this recipe card. Please do subscribe to my channel if you like my videos
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Moses. Dmello
Too good. Please share link of videos
Veena Azmanov
There is no video for this recipe. Thanks