July 07, 2016
Breakfast, Desserts, Fruit,
Coconut, Thai, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Entertaining, Stove Top, Vegetarian, Flour more
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"These tasty little Thai coconut crepes are usually served warm with melon slices and whipped cream. But be careful - these are addictive! From The Asian Cookbook."
Sift the flour in a bowl and stir in the sugar. Beat in the eggs and half the milk.
Gradually beat in the remaining milk and then the coconut cream to make a creamy batter. Stir in the dry unsweetened coconut.
Melt a little of the butter in a large, heavy-bottomed skillet. Make small pancakes with 1 tbsp batter each, spacing them well apart because they will spread during cooking. Cook for 1-2 minutes, then flip to cook the other side. Remove from pan and keep warm. Cook the remaining batter the same way.
Serve warm with melon slices and whipped cream.
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These mini crepes were delicious Lori, either on their own or with the melon and whipped cream. Thank you for posting this lovely recipe. I really enjoyed them. Made for CQ3 - Thailand & Indonesia.