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Pelva (Crepes with Coconut Filling)

Updated: Mar 25, 2023

A traditional sweet delicacy from the Kokni kitchen, made with a variety of flavor combinations and enjoyed traditionally as a baby shower dessert.

Ready in: 30 minutes

Makes: 6 serving


Make sure you don't get colors to your crepes.

The sweetness of the filling can vary according to preferences.

It can be stored in the fridge for a week, but to be eaten at room temperature.

Any dried fruits of your choice can be added.


  • 1 cup refined flour

  • ½ cup milk

  • Water for adjusting consistency

  • 2 eggs

  • 2 tsp sugar

  • ½ tsp cardamom powder

  • ½ tsp nutmeg powder

  • 2 cups grated coconut

  • 3 tbsp sugar/ jaggery

  • 2 tbsp ghee

  • ¼ cup dried fruits

  • Butter to grease the pan


  1. In a large mixing bowl whisk together eggs, sugar, flour, milk and a pinch of nutmeg. (has to be milk like in consistency) Rest for 10 mins.

  2. In a pan heat ghee, add grated coconut and saute until it starts to turn gold.

  3. Add cardamom and nutmeg powder saute well, get it off the flame, add sugar and dried fruits. Set aside and let it cool.

  4. Grease a non-stick pan with butter and pour 1 ladle of the crepe mix and swirl the pan around to spread it evenly.

  5. Make sure the crepe is a paper thin sheet, let it cook over a medium-low flame.

  6. As soon as it starts to release the edges, remove the cooked side facing up on a plate (do not turn over to cook).

  7. Fill it with 2 spoons of the coconut mix and fold it in rolls.

  8. Serve at room temperature.

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