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.
- Wooden spoon
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
- 2 tbsp Oil for greasing the pan
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
- 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
- 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
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