COCONUT CREPES
Steps:
- Grind Idli rice to a fine paste. Then in the same jar, grind urad dal to a fine paste. Mix the two together. The final batter should have the consistency of a pancake batter. Add baking soda and salt. Let sit overnight covered, in a warm place and mixture rises to almost double the original quantity. Take a vessel, a 2-3 spoons of butter, freshly grated coconut and less than 1/2 cup of sugar. Mix well and let cook for a couple of minutes until the sugar is dissolved. Mix it all over once again and set aside. Take a non stick pan, place it on the stove at medium heat and let the pan become shot to the extent that when you add a drop of water, it starts to bubble. Add a small spoon of butter and spread it. Then add about 80 ml of batter on the pan and spread the batter thinly over the pan starting at the center and going towards the edge. Put a lid on the pan and let it cook (about 30 seconds). Remove the lid and gently flip the crepe over and cook the other side for about 5-8 seconds or till its crispy. Then flip it back over, take the coconut mixture and and put a generous portion at the center of the crepe and spread it like a semicircle. Fold the other half of the crepe over and your coconut crepe is ready to serve. You can serve this as is or with fresh cream. Youcan prepare the batter and the coconut mixture ahead of time and store it in the refrigerator for upto 3 weeks and reuse.
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