Goan Pancake/Elle Belle/Goan Pancakes filled with coconut and jaggery filling

Today's recipe is simple pancake stuffed with coconut and jaggery which is popular in Goa.
This pancakes resembles South Indian Surul Aapam in which finely ground rice is used as the outer layer,will share the recipe soon.
When I was talking about this recipe to one of my friend came to know that there is a similar recipe available in Kerala which is called as Love Letter.I don't know the reason behind this name.
Coming to the recipe,the batter with egg comes out thin,soft pancake and easy to spread comparatively without eggs. .Here goes the recipe...

Ingredients

For the crepe

Ingredient	Quantity
All purpose flour	1cup
Egg	1no.
Milk	1/2cup
Baking soda	a pinch
Ghee/oil	to drizzle
Salt	1/4tsp

For the Filling

Ingredient	Quantity
Fresh coconut(grated)	1cup
Brown Sugar/Jaggery	3/4cup
Cardamom powder	a generous pinch

Method

Take the dry ingredients,maida,salt and baking powder in a bowl and mix it well.Now beat the egg with the milk till fluffy.Add this one to the flour and mix it well.Make a thin batter with water.

Keep the coconut and sugar in a microwave bowl and cook it for 2-3 minutes,stir in in between.Add the cardamom powder and keep it aside.

Heat a non-stick pan and pour a ladle of batter ad swirl the pan in a circular motion for spreading the batter. Drizzle a few drops of oil or ghee and cook it for a minute.No need to flip,remove it from the pan and transfer to a plate. Now keep 11/2tbs of filling in the center.

Tuck in both the sides and roll it from one end to make a roll. Pancake is ready.

Serve it immediately

Enjoy...........................................................................

Using the non-stick pan is very important to get a nice and thin pancakes.
The amount of jaggery can be increased or decreased according to personal preference.
You can add even khoya to the filling but traditionally coconut and jaggery filling is used.

Check out my blogger friends recipes participating in Blogging Marathon#26.
Sumber http://www.naliniscooking.com

Comments

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