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

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

Instructions
 

  • Heat the Ghee or Butter and saute the Coconut till it turns a light golden brown
  • Add the Jaggery or brown Sugar and allow it to melt
  • If it doesn’t melt add a few tsps of Water
  • Add the Nuts & Raisins
  • Allow to cool
  • To make the crepes start with the pre sifted Flour, add Water a little at a time and whisk together to blend
  • Add the Eggs and most of the Water
  • Add the remaining Water in the batter as it thickens towards the end
  • Reserve about a 1/4 cup of this batter in 2 bowls
  • I will add a drop of food colouring to each bowl
  • Add some oil to a hot pan, and pour in 1/4 cup of the batter
  • Add it to the centre of the pan, and swirl it all around
  • Quickly splash on a few drop of the coloured batter and allow it to cook
  • Allow it to cook, and then turn the pan around and tap it on the board
  • Look how incredible it looks
  • Keep doing this cooking the crepes on one side.
  • Transfer the crepes to another surface where they can cool completely
  • 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.
  • This batch should make 20 – 22 crepes
  • Place the crepe cooked side up – I like the outside to be devoid of any brown marks from the heat
  • Because this is a special Alle Belle with a twist, I’m going to be adding a tsp my favourite Pistachio spread
  • Add 2 tbsps of the filling, fold the sides in, fold the top over, push the filling upwards and roll to seal
  • Store them seal side down and then will not open up
  • 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!