Love letter crepes

    We call these envelope-shaped crepes 'love letters' in our house! We like them filled with grated coconut and cardamon but you can use any filling you prefer.


    2 people made this

    Ingredients
    Serves: 8 

    • 200g plain flour
    • 1 tablespoon caster sugar
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 475ml milk
    • 2 tablespoons butter, melted
    • 2 eggs
    • 1/2 teaspoon vanilla extract
    • 2 teaspoons vegetable oil, or as needed
    • Filling
    • 40g grated coconut or coconut flakes
    • 1 tablespoon sugar, or more to taste
    • 1/4 teaspoon ground cardamom

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    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 pan over medium-high heat. Pour a ladle of crepe batter into hot pan; 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 crepe batter.
    3. For the filling: Mix coconut, 1 tablespoon sugar and cardamom together in a small bowl. Spread 1 to 2 tablespoons of coconut mixture into the centre of each crepe; fold crepe over the filling like an envelope or in half.

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