🧂 Ingredients
- 1 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Milk
- 2 tbsp Butter(melted, plus more for cooking)
- 0.5 tsp Salt
- 300 g Assorted local seafood(e.g., tuna, snapper, shrimp, finely chopped)
- 1 small Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 5-6 leaves Curry leaves
- 0.5 tsp Turmeric powder
- 0.25 tsp Chili powder(or to taste)
- 0.5 cup Grated coconut
- 1 tbsp Lime juice
- 2 tbsp Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
For the crepes: Whisk together flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 15 minutes.
- 2
Heat a lightly buttered non-stick pan over medium heat. Pour about 1/4 cup of batter for each crepe, swirling the pan to coat the bottom. Cook for 1-2 minutes per side until golden. Repeat with remaining batter.
- 3
For the filling: Heat a little oil in a pan over medium heat. Sauté onion until softened, then add garlic, ginger, and curry leaves. Cook for 1 minute until fragrant.
- 4
Add the chopped seafood to the pan. Cook until just opaque. Stir in turmeric powder and chili powder.
- 5
Add the grated coconut and lime juice. Cook for another 2-3 minutes until the coconut is lightly toasted and the mixture is well combined. Season with salt to taste.
- 6
Spoon the seafood filling onto one half of each crepe. Fold the other half over to create a half-moon shape. Alternatively, roll them up.
- 7
Serve immediately, garnished with fresh cilantro.
💡 Pro Tips
- ✓Ensure seafood is cooked through but not overcooked to maintain tenderness.
- ✓Adjust chili powder to your preferred spice level.
- ✓Freshly grated coconut provides the best flavor and texture.
🔄 Variations
- Add finely chopped bell peppers or chilies to the seafood filling for extra flavor and color.
- Serve with a side of Maldivian chili paste (Rihaakuru) for an extra kick.