Coconut Pancakes

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.

Course Dessert

Cuisine East-Indian, French, Indian

Keyword coconut rolls, crepes, pancakes

Prep Time 10

Cook Time 20

Total Time 1

Servings servings

Calories 277kcal

Author Veena Azmanov

Cost $10

Equipment

Bowl
Wooden spoon
Spatula
Skillet

Ingredients

Coconut filling

2 cup Freshly grated coconut use only the white not the crust closer to the shell.
2 tbsp Sugar
2 tbsp Raisins
2 tbsp Nuts chopped

Crapes batter

1 Egg large
½ cup Milk or more for consistency
2 cups All purpose flour
1/4 tsp Salt
1 tbsp Melted unsalted butter
½ tsp Vanilla extract
1/8 tsp Almond extract

Plus

2 tbsp Oil or butter for greasing the pan

US Customary - Metric

Instructions

Crepe batter

In a medium mixing bowl beat the egg. Gradually add the milk followed by the flour and salt. Add the melted butter with vanilla and almond extract.
Pro tip - do not overmix the batter as too much air will make large air pockets which result in holes in the pancake when cooking.
1 Egg, ½ cup Milk, 2 cups All purpose flour, 1/4 tsp Salt

Prepare filling

Combine the grated coconut, sugar, almond extract and butter in a skillet or saucepan. Cook on medium-low heat for 10 to 15 minutes until the sugar dissolves and the coconut softens. Then add the raisins and vanilla extract. Cool to room temperature.
Pro tip - keep the heat to medium-low other the sugar will caramelize giving you a darker color. I like my filling light and pretty.
2 cup Freshly grated coconut, 2 tbsp Sugar, 2 tbsp Raisins, 2 tbsp Nuts, ½ tsp Vanilla extract, 1/8 tsp Almond extract, 1 tbsp Melted unsalted butter

Prepare crepes

Heat a non-stick frying pan (20 cm) and lightly grease it with oil or melted butter.
2 tbsp Oil or butter
Pour about 1/4 cup of the batter and swirl the pan so the batter is evenly distributed into a thin layer. Cook for 2 minutes on medium heat. Flip over and cook 30 seconds more on the other side. Remove on a clean kitchen cloth.
Pro tip - it is important that the crepes are thin or they will look very bulky and you won't be able to roll them with the filling.

Fill the crepe

Place a crepe on a plate. Add about 2 tbsps amount of filling on the top half of the crepe. Roll the top short side over the filling, then bring the two shorter sides over it. Then roll towards the bottom. Continue until all the crepes are filled or all filling is used up.

Nutrition