Coconut and Pistachio Crepes
Ingredients
Crepe batter
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon fine cardamom
- 2.5 cups milk
- 0.5 teaspoon green food coloring
- 2 cups flour
- 0.25 teaspoon salt
- 0.5 cup fine-grained sugar
- 0.5 cup melted butter
- 2 tablespoons corn oil
Filling
- 3.5 cups fine coconut
- 0.25 cup water
- 1 cup sweetened condensed milk
- 1 cup ground pistachio
For serving
- Chocolate sauce
- Pistachio nuts
Preparation
In a deep bowl, place the eggs, vanilla, and cardamom, and using a hand whisk, beat until the eggs are fluffy.
Add the food coloring to the milk, then add the milk to the eggs and stir to mix.
Add the flour and salt, continue stirring to get a liquid batter, then add the butter and oil and stir to mix.
Heat a flat pan and wipe it with a light layer of oil.
Pour the batter and swirl the pan to spread it and cover the bottom.
Flip the crepe to the other side and let it cool completely before filling.
For the filling, in a bowl, place the coconut and water, stir lightly to absorb the water, then add the condensed milk and stir to absorb, add the pistachio, and stir to get a cohesive mixture.
Take a little of the filling, place it at one end of the crepe, and fold it like grape leaves.
Place it on a serving dish, place a bowl of chocolate sauce in the center of the serving dish, and sprinkle some pistachio and fruits.
