Recipe adapted from Bong Mom’s Cookbook’s Pati Shapta
Ingredients
For the Filling
Grated Coconut –1 cup
Sweetened Condensed Milk — 1 can (398g)
Yogurt — 3 Tbsp
Ghee (Clarified Butter) — 4 Tbsp
Alternatively if you have access to ready made Khoa or Mawa then use the below measurement-
Khoa, unsweetened– 12 oz (300 gms)
Sugar / Date Palm Jaggery — 1 cup.
For Batter for Crepe
Maida or All Purpose Flour — 1 1/2 cups
Fine Sooji or Semolina or Rava — 1/4 cup (If you don’t get fine variety of Sooji or Semolina then grind the coarse Sooji in to a fine powder)
Rice Flour — 1/8 cup (Rice flour should be fine too, if not grind it to a fine powder)
Milk – 2 to 2 1/2 cups
For Topping
Condensed Milk as required / Sweetened thick Milk
Sliced or Coarsely ground Roasted Almonds (Optional)
Method:
1. In a microwave safe bowl, add sweetened condensed milk, 3 Tbsp of yogurt, 2 Tbsp of ghee and mix well. Microwave on high for 4 minutes. Let it stand for a minute(to avoid splattering) and mix in 2 Tbsp more of ghee and microwave for another 2 minutes. Let it stand and microwave again for additional 2 to 3 minutes. Total minutes to microwave may vary from 8 to 9 minutes. The mixture should be white in color, thick and not separated. It should still have some moisture in it. If its little watery microwave for another minute or two.
2. If you are planning to use ready made Khoa, then skip step 1 (you wouldn’t need sweetened condensed milk, ghee, and yogurt). Instead just softened the khoa in microwave. Mix Khoa and sugar and the rest of the steps are the same.
3. Mix grated coconut and sweetened Khoa in a pan and heat it over medium flame. Keep stirring until the sugar melts and the mixture thickens with little moisture in it. The mixture should be lightly brown with little granules and should be sticky. Switch off the flame and let it cool.
4. In a bowl, mix all purpose flour, sooji (rava/semolina), and rice flour. Do not add milk all at once but slowly and stirring the milk in to the flour mixture while adding. I needed 2 1/2 cups to get the right consistency. It may be plus or minus few tablespoons of milk. The batter should not have any lumps, if you have lumps then either stir or run it in the blender to get a smooth batter.
5. Heat a griddle or small pan preferably non-stick pan in medium setting. When hot, pour a laddle of the batter and in circular motion spread the batter quickly towards the outside of the pan (just like Dosa). Let it cook on one side, flip to the other side and let it cook on both sides.
6. Add about a tablespoon of filling in the center and cover the crepe from one and then from the other side. Flip and cook till the crepes are crispy.
7. Arrange 2 to 3 filled crepes on a plate and drizzle with sweetened condensed milk or thickened milk and optionally top with slivered almonds. Nothing else matters now for the next few minutes, just sit back, relax and dig in but most importantly…. Enjoy!!!
Note:
1. As a variation, I served these crepes with a dollop of icecream (Vanilla ice cream mixed with almond, toffee, and caramel) along with the filling. The combination of hot crepes with cold ice cream was just so perfect.
2. With this recipe I got about 15 crepes. This recipe is so flexible that it can be doubled or halved without compromising the taste.
