Pandan crepe with coconut filling

Preparation Time

15 minutes

Cooking Time

15 minutes

Serves

3

Calories

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Rice powder or Idiyappam powder is often used to make a quick crepe or a pancake at home. Mix it with some authentic flavour and you get an ideal breakfast or snack.

In Asia, pandan leaf is used to give fragrance & flavour to the dish. Its fresh green colour gives an earthy tone to whatever you make. Though an Indonesian cuisine, here we give a Kerala twist to Pandan crepe with coconut or banana filling.

The recipe is devised by Shinto Varghese, the winner of Double Horse Onmanorama HomeChef Chef of the Month title. Shinto is a native of Aloor in Thrissur. Cooking is his passion and Shinto gives credit to his mother who handed over some secret tips to him which came useful in his profession as a chef. His speciality being fusion food, Shinto says that this recipe is a must-try and easy-to-cook at home.

Shinto guarantees that its smell lingers in the kitchen and is a perfect evening snack. Pandan leaves and coconut go so well together that it is natural to pack them up in one recipe.

Ingredients

200 gm double horse idiyyapam/rice powder

Pandan leaves

50 gm maida

1/4 tsp salt

3 eggs

400 ml coconut milk

50 ml pandan leaves extract

20 gm butter


For stuffing coconut

1/2 grated coconut

100 gm jaggery

A pinch of cardamom powder

125 ml water

A pinch of salt


For stuffing banana

100 gm brown sugar

1/4 tsp cinnamon

1 banana, sliced

20 gm butter

Preparation

Cut the pandan leaves into small pieces

Add water and sliced pandan leaves in a mixer and blend it

Strain the extract of pandan leaves

To prepare the crepes

In a bowl combine double horse idiyappam powder, coconut milk and maida

Make a well in the centre and break the eggs in it

Add the extract of pandan leaves and salt

Stir the batter without any lumps

Now, heat the pan and butter it

Pour in a ladleful of the batter

Quickly tilt the pan so the batter will evenly coat the pan

Stack up each finished crepes

For stuffing

Add all the ingredients in a medium saucepan

Cook the mixture stirring continuously until all the liquid has evaporated and the mixture is fairly dry

Remove from the heat

Put 1 tbsp of the stuffing in the centre of each crepe

Fold over and tuck the ends under neatly

Garnish and serve

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