Sweet Crepes Recipe
These Sweet Crepes are such an excellent and delectable choice for breakfast as well as brunch or mid-day munch! Made using whear flour and grated coconut, this Sweet Crepes is sweetened using jaggery, thus making it a very healthy breakfast choice. I love this recipe and so thought of sharing it with you all.
Ingredients
| Whole wheat flour | 1 Cup (16 tbs) | |
| Coconut | 1 Tablespoon, grated | |
| Jaggery, sliced fine 1 cup | ||
| Cardamom | 1 , crushed | |
| Ghee for cooking | ||
Directions
Put the jaggery and one cup of water in a thick bottomed pan and neat it.
Stir till the jaggery has dissolved.
Take on name and leave to cool.
Meanwhile measure out the wheat flour and coconut, otir this into the cooled jaggery syrup and mix well.
Add the crushed cardamom and mix again.
Your natter is now ready for preparation.
Heat a geriddle and lower the flame Prepare small thick dosas.
Drizzle a, few drops of ghee around the edges while it is cooking.
Turn over and cook both sides.
Since this is a cereal based dosa it does not have the same protein levels as that of the pulse i.e. black gram or yellow gram Joased dosa.
You can balance.
This out With a cabbage and split chick pea chutney.
Stir till the jaggery has dissolved.
Take on name and leave to cool.
Meanwhile measure out the wheat flour and coconut, otir this into the cooled jaggery syrup and mix well.
Add the crushed cardamom and mix again.
Your natter is now ready for preparation.
Heat a geriddle and lower the flame Prepare small thick dosas.
Drizzle a, few drops of ghee around the edges while it is cooking.
Turn over and cook both sides.
Since this is a cereal based dosa it does not have the same protein levels as that of the pulse i.e. black gram or yellow gram Joased dosa.
You can balance.
This out With a cabbage and split chick pea chutney.
Chef
