Posts Tagged ‘crepes’
My grandmother would freak out if she saw what I made on Pancake Tuesday earlier this week.
I’m not sure how it started, but traditionally my grandmother (who still lives in India), and then her daughters (including my mum), would make these delicious crepes stuffed with a sweetened coconut filling on Shrove Tuesday/Pancake Tuesday/Mardi Gras. I’ve never come across this concoction anywhere else in the world; neither in stores or home-made by other people. So it is something special for me and over the last couple of years, I’ve continued the custom.
Since I didn’t have a recipe, I went by taste. The secret ingredient (I suppose not so secret anymore) is cardamom infused into a mixture of coconut, sugar, milk and almonds. The aroma is heavenly – exotic and somehow evocative. I had made a little bundle of cardamom pods in a square of muslin and let it simmer in a saucepan with the other ingredients.
The way my mum and grandmother used to make it, the coconut was delicately coloured a pretty pastel pink. So this year I did make half a batch of pink coconut as a tribute to them. But the little bottle of blue food colour was much too tempting. Honestly, why would they make blue food colour if you weren’t supposed to use it? I made blue coconut mix. My aunt practically screamed when she saw it on Skype, and I definitely heard my mum mutter, “Good Lord, that child!!” (yes, she still refers to me as “that child” despite the fact that I’m 28), but they were every bit as delicious as the pink ones.
See the full recipe here.
Recipe: Coconut Stuffed Crepes
These yummy crepes can be eaten as a light dessert or instead as a healthy snack. Okay FINE, I had one for breakfast today too.
- 1/2 cup flour
- 1 egg
- 1/4 cup milk
- 1 cup water (you may need more)
- 1/8 tsp salt
- 1 tbsp melted butter
- 1 x 250g package of dessicated coconut or coconut flakes
- 1/2 cup milk
- sugar (to taste)
- cardamom pods
- food colour
- Optional: raisins, almonds or cashew nuts
- Whisk the eggs, and then add in the flour.
- Whisk in the milk and then add enough water that the mixture becomes very liquidy. (Remember that thick batter results in thick crepes.)
- Add in the salt and gradually add butter while still whisking. I also like to add just a tiny bit of sugar as well. You can do so if you like, and taste the batter until it is to your liking.
- Heat your pan to medium-low and grease it lightly.
- I used a soup ladle to pour out the batter for each crepe.
- IMPORTANT: Put the lid of the pan on while the crepe is cooking!
- When the sides start to curl up, flip the crepe and let it cook for a minute until it’s done on the bottom side.
- Stack the crepes on a large plate lined with paper towel so that they don’t get soggy.
- Get some cheesecloth or muslin. Split the cardamom pods open (you’ll need to use around 6 to 8). Place them in the centre of the cloth and use some string to tie it securely into a little bundle.
- Put the coconut, milk and cardamom bundle into a sauce pan and let it cook on medium heat.
- Add sugar to taste.
- Stir in the raisins and nuts if you choose to add them.
- Keep cooking until all the liquid has dried out. Now you can add a few drops of food colour of your choice and stir until it’s well mixed.
** Instead of putting a cardamom bundle directly into the coconut mixture, you could alternately place the cardamom pods into a mug containing the half cup of milk. Microwave it until the milk is very hot. You should notice that the milk smells and tastes cardamom-y. Pour it through a sieve into the coconut mix.
Cooking time (duration): 30
Number of servings (yield): 6
Meal type: dessert