You must be wondering what on earth this is..:) Well, this is a famous evening snack from Kerala and is known by different names across the state – mutta kuzhalappam (roughly translates to cylindrical egg pancakes), madakku san, elanji, love letter.. It is essentially a crepe with a sweet coconut filling. It is usually made as an evening snack , but I do serve it as breakfast too for the kids..!!
The filling can be cooked lightly or can just be mixed up and leave it uncooked as well. The crepe batter is pretty simple and straight-forward. The crepes cook pretty quick too. While the crepes are cooking, I usually prepare the coconut filling and then start filling up the crepes with it.
These crepes are usually eaten as-is. But then if you prefer to make it fancier for your kids, a drizzle of chocolate sauce, caramel sauce or butterscotch sauce wouldn’t hurt..;)
Mutta Kuzhalappam
Course: SnacksCuisine: Indian, KeralaDifficulty: Easy4
servings30
minutes40
minutesAn evening snack from Kerala!
Ingredients
- For the crepes
Egg – 1
Sugar – 1 tbsp
Milk – ½ cup
Flour – 1 cup
Salt – 1/8 tsp
Water – 2-4 tbsp (adjust as per the consistency of the batter)
- For the filling
Ghee – 2 tsp
Grated coconut – 1 cup
Sugar – 2 tbsp
Cardamom Powder – ¼-½ tsp
Directions
- In a bowl, whisk together the egg and sugar lightly.
- To this add the milk, flour and salt and whisk to make a lump-free batter.
- Add water as needed to make a smooth and thin batter for crepes.
- In a kadai, heat ghee and add the coconut and sugar to it.
- Cook it for a few minutes till the sugar starts melting.
- Turn off the heat and add the cardamom powder. Keep this aside.
- If you don’t want to cook the filling, you can skip the ghee and mix together the remaining ingredients in a bowl and then use it to fill the crepes.
- Heat a flat pan or tawa.
- Pour a ladle full of the crepe batter and spread it thin. Cook it on both sides.
- Once cooked, remove it from heat and place a spoon of filling in it.
- Roll it up and repeat the same process for all the crepes.
