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
- 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
- 2 cups all purpose sifted flour
- 3 cups water
- 2 Eggs
- Food colouring
- Pistachio spread
- 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!