Reader recipe: Coconut stuffed sweet crepes

Mix all-purpose flour, a pinch of turmeric, and water in a bowl to make a smooth batter. In another bowl, beat the egg and add it to the flour mixture. Combine well.

Heat a pan and pour the batter to make thin crepes. Cook both sides until they are light golden brown, then remove from the flame.

In a separate pan, heat clarified butter and add grated coconut. Sauté for two to four minutes over a medium flame.

Then, add sugar and mix well. Add cashews and raisins, sauté for a few more seconds, and then add cardamom powder. Mix well and remove from flame.

Take the crepes and place the coconut filling on each one. Roll them up and seal both sides. Enjoy these delicious crepes with coconut filling as a delightful treat for any time of the day.