I’ve made a basic Alle Belle video before but this recipe is updated with some new bells and whistles!

Coconut, raw Sugar & Nuts and mixed together to make a filling. Crepes are prepared and I am jazzing them up with some coloured crepe batter. This gorgeous looking crepe is then filled with the stuffing and rolled up.

The key to a great tasting Alle Belle is fresh coconut – of course you can totally use fresh frozen as let’s face it, it’s a lot easier, however you can’t beat the flavour and texture of fresh coconut. Sometimes if zi am making a larger batch, I will just mix the two.

The other ingredient that is important is Jaggery. I will be using Goan jagger in this recipe, but it can be hard to find – Jaggery is basically a raw sugar, you can find different types in Indian supermarkets, but even brown sugar will work

Together with the Jaggery or Sugar, I will be adding Nuts and Raisins

Alle belle – Coconut & Nut Crepes

4.50 from 4 votes
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Ingredients Method

Ingredients
  

Filling
  • 1 tbsp Ghee or Butter
  • 2 cups Shredded fresh Coconut
  • 1 cup Jaggery or Brown Sugar
  • Few tbsps Water
  • 1 cup Cashew nuts Almonds, Pistachios & Raisins
Crepes
  • 2 cups all purpose sifted flour
  • 3 cups water
  • 2 Eggs
  • Food colouring
Extra
  • Pistachio spread

Method
 

  1. Heat the Ghee or Butter and saute the Coconut till it turns a light golden brown
  2. Add the Jaggery or brown Sugar and allow it to melt
  3. If it doesn’t melt add a few tsps of Water
  4. Add the Nuts & Raisins
  5. Allow to cool
  6. To make the crepes start with the pre sifted Flour, add Water a little at a time and whisk together to blend
  7. Add the Eggs and most of the Water
  8. Add the remaining Water in the batter as it thickens towards the end
  9. Reserve about a 1/4 cup of this batter in 2 bowls
  10. I will add a drop of food colouring to each bowl
  11. Add some oil to a hot pan, and pour in 1/4 cup of the batter
  12. Add it to the centre of the pan, and swirl it all around
  13. Quickly splash on a few drop of the coloured batter and allow it to cook
  14. Allow it to cook, and then turn the pan around and tap it on the board
  15. Look how incredible it looks
  16. Keep doing this cooking the crepes on one side.
  17. Transfer the crepes to another surface where they can cool completely
  18. Another cool way to get colour into your crepe is to add the colour in to the measure before you add it to the pan.
  19. This batch should make 20 – 22 crepes
  20. Place the crepe cooked side up – I like the outside to be devoid of any brown marks from the heat
  21. Because this is a special Alle Belle with a twist, I’m going to be adding a tsp my favourite Pistachio spread
  22. Add 2 tbsps of the filling, fold the sides in, fold the top over, push the filling upwards and roll to seal
  23. Store them seal side down and then will not open up
  24. Store this in an airtight container – if storing more more than 2 days Wrap in cling film to prevent the crepe from drying out and enjoy!