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Nutmeg scented crêpes filled with coconut and jaggery from My Two Souths: Blending the Flavors of India into a Southern Kitchen (page 34) by Asha Gomez and Martha Hall Foose

  • nutmeg
  • ghee
  • cane syrup
  • jaggery
  • frozen grated coconut

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Notes about this recipe

  • MmeFleiss on June 05, 2017

    Way too much nutmeg. It overpowered the whole dish. The recipe does have potential though. I might try it again with about 1/4 teaspoon.

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