Ingredients

• 1.5 cups all-purpose flour
• 1 tablespoon white sugar
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 2 cups milk
• 2 tablespoons butter , melted
• 2 eggs
• 0.5 teaspoons vanilla extract
• 2 teaspoons vegetable oil , or as needed
• 0.5 cups flaked coconut
• 1 tablespoon white sugar , or more to taste
• 0.25 teaspoons ground cardamom

Instructions

1. 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. 2 Heat vegetable oil in a skillet over medium-high heat. Scoop about 1/4 cup batter and pour onto hot skillet. 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 batter.
3. 3 Mix coconut, 1 tablespoon white sugar, and cardamom together in a small bowl. Spread 1 to 2 tablespoons of coconut mixture into the center of each crepe; fold crepe over the filling like an envelope or in half.

Nutrition per serving