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Kerala style breakfast- Coconut filled Crepes with Berry Sauce

This is a versatile Kerala recipe that can be served either for breakfast, a snack or as a dessert for tea parties. Try it out.

Coconut filled Crepes with Berry Sauce

Coconut filled Crepes with Berry Sauce

Prep in: 15 minutes

Cooks in: 30 minutes

Total in: 45 minutes

Makes: 4 servings


For Crepe

  • 1-1/2 cups Whole Wheat Flour
  • 1-1/2 cups Milk
  • 1 Whole Egg , beaten
  • 2 tablespoon Sugar
  • Salt, to taste

For Filling

  • 2 cups Fresh coconut, grated
  • 3 Cardamom (Elaichi) Pods/Seeds, powdered
  • 1/4 cup Jaggery
  • 1 tablespoon Ghee

READ ALSO: Healthy twist to idli breakfast- Carrot & Cheese Filled Idli

How to make

  • To begin making the Coconut Filled Crepes with Berry Sauce, mix together all purpose flour, eggs, salt, sugar and water and make a thin batter.
  • Preheat a crepe pan or a non stick skillet. Pour a ladleful of batter on the skillet and tilt the skillet in a circular motion to spread the crepe batter evenly all around.
  • Cook for a few minutes on one side and then flip over. Prepare crepes like this with the remaining batter and keep it aside.
  • In the next step, heat ghee in a pan and add coconut, crushed cardamom and jaggery and mix well.
  • Cook till the mixture becomes soft and juicy util all the jaggery melts; this will take a few minutes.
  • Once the coconut filling mixture is juicy, turn off the heat.
  • Spread the cooked crepes on flat surface, place a portion of the filling in the center and fold into a triangle or roll it up.
  • Serve the Coconut Filled Crepes warm, along with honey or a berry sauce.


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