Recipe courtesy of Aarti Sequeira
Rice and Coconut Crêpes with Mango Cardamom Stuffing
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- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 302
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 220 mg
These delightful little rolls made an appearance on my plate whenever there was something to celebrate: family from another country coming to visit, Shrove Tuesday (the day before Ash Wednesday), or a birthday. But my favorite times were the “just because” moments — just because there were leftover crêpes that accompanied the previous night’s chicken curry, just because I needed cheering up, just because my mum felt like it! Whatever the occasion, they were always an expression of love; food has always been our love language! These stuffed crêpes are a staple of my hometown Mangalore, India… where rice paddies stretch over the landscape, and palm trees hang heavy with fresh coconuts. The crêpes take a few tries to get right, but keep going. A slightly sticky chew is addictive! The mango isn’t typical, but I like the dose of tangy, happy freshness they add to the dish.
- Level: Intermediate
- Total: 35 min
- Active: 35 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 302
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 220 mg
Ingredients
Crêpes:
Filling:
Directions
- For the crêpes: Pour 2 cups water into a blender jar. Add the rice flour, coconut milk, salt and granulated sugar and blend until smooth. The batter should be the texture of skim milk, pretty thin. Add more water to achieve this consistency if necessary. Pour into a large bowl.
- For the filling: In another large bowl, mix the coconut, jaggery, cardamom and a big pinch of salt together using a fork until evenly incorporated. Stir in the mango and pistachios. Set aside.
- Set a 10-inch nonstick skillet over medium-high heat. Add a drop of oil to the skillet, spreading it around with a piece of paper towel. (Don’t discard this towel; you can reuse it for the rest of the crêpes!). The oil should smoke ever so slightly. Whisk the batter again, then add 1/4 cup batter to the skillet, swirling the skillet to cover the surface and even up the sides with batter. You may have some holes — that’s okay! This will be a very thin, lacy, almost transparent crêpe. Cover the skillet and cook for about 20 seconds, then uncover; the edges should curl up. Cook for another 10 seconds, uncovered, to dry it off a bit and allow the bottom to crisp up a little. Remove to either a traditional wicker plate (kudupu) or a silicone mat-lined sheet pan to cool.
- Place about 2 tablespoons filling near the bottom of the crêpe. Fold the sides over each side of the filling, then roll up the crêpe. Repeat with the remaining batter and filling.
- Sprinkle a little minced pistachio over the top and serve with a hot cup of chai!
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