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Excited to share the third recipe in my Diwali special series with @chumbak where I make crepes infused with saffron. Found out recently that this is also a traditional Bengali dessert, if I’m not wrong. So interesting. If you’re looking for a special Diwali breakfast recipe, these crepes filled with a jaggery-coconut filling are just perfect! INGREDIENTS FOR THE CREPES- 1 and 1/4 cup milk 6-7 strands of saffron 1/4 cup butter(melted) 1 cup flour 1 tbsp castor sugar INGREDIENTS FOR THE FILLING- 3/4 cup khoya 2 tablespoon milk 1/2 cup jaggery 1 teaspoon cardamom 1/2 desiccated coconut PROCEDURE- 1. In a bowl add the milk with the saffron strands and let it sit for a few minutes. 2. In a separate bowl add the flour and castor sugar. 3. Add the melted butter to the flour and sugar mixture and mix. 4. Now add the saffron infused milk to the dry ingredients whisking until the batter becomes smooth and lump free. 5. To make the crepe set a non stick fry pan and brush it with some butter. 6. Using a small ladle or scoop add the batter to the pan. 7. Tilt and swirl the pan so that it forms an even layer. 8. Cook until the edges of the crepe start to curl and turn golden. 9. Flip the crepe and cook for another 30 seconds. 10. To make the filling add khoya with milk in a pan and cook for 2 minutes. 11. Add the jaggery to it and let it melt completely. 12. Add cardamom powder on it followed by desiccated coconut. 13. Mix until everything is well incorporated. 14. For the final assembly, place the crepes on a plate spread the filling on the crepe and fold it into a triangle and serve. #bakewithshiveshTV #diwali #crepes #dessert #food #blog
I love everything about crepes, from making them to eating them! They’re super simple to make, delicious to eat, and incredibly versatile! This Diwali, I bring to you this recipe for eggless crepes that you should definitely make for breakfast this Diwali season! I have infused my crepes with saffron and have paired it with a coconut jaggery filling! The best part about these crepes is that you can experiment with a variety of flavours like rose and pistachio, saffron and flaked almonds, or any other idea you may have!
Making the crepes batter
The batter for crepes, unlike a pancake batter, is relatively runny. You also have an option of either making it by hand, or simply running all ingredients in a food processor. Be sure to chill your batter before using it though. Chilling the batter gets rid of any air bubbles that might appear as holes in your crepes.
Tips to make crepes
- If the batter is too thick, do not be afraid to add more milk. It should be a runny batter.
- Use a non stick pan. This ensures that the crepes don’t stick to the pan and come off easily.
- Lightly grease the pan before pouring the batter on it.
- Spoon the batter onto the pan and swirl it around for it to completely coat the surface with a thin layer.
- 1 + ¼ cup milk
- 6-7 strands saffron
- 1 cup flour
- 1 tablespoon caster sugar
- ¼ cup butter, melted
- ¾ cup khoya
- 2 tablespoons milk
- ½ cup jaggery
- 1 teaspoon cardamom powder
- ½ cup desiccated coconut
- Chopped dry fruits, to garnish
- Dried rose petals, to garnish
- Warm up the milk and add saffron to it. Let it stay for 15 minutes.
- In a large bowl, combine flour, caster sugar and melted butter.
- Add milk to the dry ingredients and mix until the batter is lump free.
- Refrigerate the crepes batter for 60 minutes.
- Grease a non stick pan over medium-high heat and spread the batter on the pan to form a thin crepe. Cook on both sides till the edges are slightly golden.
- To make the filling, cook khoya, milk and jaggery over medium heat.
- Add cardamom powder and desiccated coconut. Cook till oil separates.
- Place the filling onto the crepes and fold into triangles.
- Garnish with chopped dry fruits and dried rose petals.