Mini Coconut Crepes (Kanum Buang Ma-Prow Oon)
Recipe: #24300
July 07, 2016
"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."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (274 g)
- Calories 613
- Total Fat - 29 g
- Saturated Fat - 20.2 g
- Cholesterol - 148.2 mg
- Sodium - 190.1 mg
- Total Carbohydrate - 75.6 g
- Dietary Fiber - 2 g
- Sugars - 38.4 g
- Protein - 13.2 g
- Calcium - 170 mg
- Iron - 1.3 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Sift the flour in a bowl and stir in the sugar. Beat in the eggs and half the milk.
Step 2
Gradually beat in the remaining milk and then the coconut cream to make a creamy batter. Stir in the dry unsweetened coconut.
Step 3
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.
Step 4
Serve warm with melon slices and whipped cream.
Tips
No special items needed.