Crêpes with Sweet Coconut Cardamom Filling (Patishapta)
By Soma Rathore, ecurry.com
Makes 6-8 crepes
1/2 cup all purpose flour
3 tablespoon semolina/sooji (cream of wheat)
5-6 tablespoon rice flour
1.5 tablespoon sugar
1.5 cup milk(+ more if the batter is too dense
ghee/melted butter – as much required to make the crepes
Note on rice flour: I usually soak rice for a few hours and grind it into a paste.
3 small green cardamom, the black seeds crushed
2.5 cups grated coconut (freshly grated or frozen)
2 tablespoons raisins or any dry fruits (optional)
1/2 cup milk or half and half
1/3 cup sugar / brown sugar (or to taste)
lightly toasted almonds, flakes or slivers, for garnish
Making the Filling:
Combine milk and sugar and simmer it for a few minutes till the sugar dissolves. Add the coconut, dry fruits (if you are using) and crushed cardamom seeds to the milk and cook at low to medium heat till the entire mix starts to thicken, almost like a lump. Do not over dry the filling. This should take no more than 8-10 minutes. It will further dry as it cools, so the consistency and the texture should be moist mass. Take care not to burn the coconut. Take it out of the pan immediately and let it cool.
If you are using a combination of coconut and khoya or thickened milk, follow the same procedure as above – add the coconut and the khoya together to the pan. Cook till it is a thick mass.
Or if you using only khoya(use the chikna khoya – the one which is soft and smooth with high moisture content), cook the khoya with sugar and cardamom and milk till it is a pasty mass.
Making the Crêpes
Combine and whisk together all ingredients for the crepes, other than the ghee.It should be lump free, smooth free flowing mix – the consistency should be like the crêpe batter: not too runny but thin enough to move around when swirled in the pan
Cover and let it rest for 20 minutes. Heat an 8-inch non-stick skillet and lightly coat/grease it with ghee. Add about 3-4 tablespoons of the crêpe batter, swirling the pan in a circular motion so that the batter spreads out in a circular shape. Cook the crêpe over low heat until the bottom is pale golden, and the sides are slightly crisp and start to curl, about a couple of minutes. Carefully slide a spatula under the crêpe and gently flip it over and cook for 1/2 a minute longer. Do not panic if the first couple do not look as good; as the pan heats and settles, the ones after are going to be alright.
Add about 1.5 tablespoon of filling on the middle of the crêpe and fold towards the middle from each side to cover the filling and so that one side overlaps the other. Set aside. Make rest of the crêpe with remaining batter and filling. Make sure to continue to grease the pan between crêpes. (I use paper towel greased with melted ghee and quickly “wipe” the pan with it).
Serve warm or cold. Sprinkle some nuts if you want or have it with a drizzle of cream or condensed milk. Enjoy them for breakfast/brunch, a sweet indulgent snack as its traditionally done or for dessert.