When Tika asked me to do a guest post on her site Cemplang Cemplung about a traditional Sri Lankan dish,I was thrilled.
I met the talented Tika in Facebook and instantly drawn to her site.Her food photography is amazing and her passion for it shines through each and every one of her photographs.She has won several DMBLGiT awards,a monthly food photography contest recognizing the best of food photography.
And this warm and generous lady has another blog dedicated to food photography tips for aspiring newbies like us.
Though I had several traditional recipes in mind,I wanted to feature this sweet dish I absolutely loved growing up.
A thin crepe roll filled with coconut,jaggery and nut filling and served with treacle on the side.
This is a breeze to whip up and was a regular during our tea time snacks.I remember coming home after playing outside with friends asking a snack to munch with my tea.My mom or aunt would then hurry to the kitchen to crush the jaggery,my granny would grate the coconuts and within minutes the filling is made.While the coconut mix is coming together on the stove,the batter for the crepe is whisked and a spoonful of batter is swirled to coat a heated pan.Once the crepes are cooked on both sides and dropped on to a plate,my job is to keep the filling and roll it tight and stack it neatly to serve.
The treacle is served along side to drizzle on the crepes,if you prefer a bit of extra sweetness.This is a completely sugar free and healthy recipe if you can swap the white flour to whole wheat flour.
Check out the recipe for this amazingly simple sugar free traditional delight at Tika’s blog,Cemplang Cemplung .
Coconut Jaggery Crepes with Kithul Treacle
1 cup All Purpose Flour
1 cup milk
pinch of salt
1 cup fresh grated coconut
125 g grated jaggery
few pods of cardamoms crushed
pinch of salt
Chopped nuts of your choice(I have used pistachio and cashew nuts)
Treacle to serve
Measure the flour and sift it into a bowl. In a separate bowl,whisk the milk and egg together. Mix the wet ingredients with the flour and whisk till you get a clump free batter. Add salt.
Heat a non stick pan and spray with some oil. Add about 3 tablespoons of batter to the pan and swirl it to coat the pan. Once the crepe has been cooked flip onto the other side with a spatula and cook till light brown spots appear. Remove from fire and repeat with the remaining batter.
For the filling,heat the grated jaggery in a saucepan over medium fire. Once the the jaggery starts to melt, add the coconut and cook till the mixture comes together. Add the cardamoms, pinch of salt and cook further for 5 minutes. Add the nuts and remove from fire.
To assemble, lay the crepe and place the filling on a side. Don’t place the filling all the way up to the edges of pancake lest it should fall from the sides. Roll the crepe tightly. Serve with more nuts on top and with a drizzle of treacle.