No reviews This recipe first appeared in my column in the San Francisco Chronicle. 1 Tbsp vegetable oil 1/2 tsp ground green cardamom ½ teaspoon ground ginger 2 cups/180 g grated coconut, fresh or frozen (if frozen, thawed) ½ cup/100 g packed jaggery, dark brown sugar, or muscovado For the crepes 2 cups/280 g all-purpose flour ½ tsp fine sea salt 1 large egg 2 ½ cups/600 ml whole milk Unsalted butter or oil for frying For the crepes Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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