The Goan teatime Pancake
Sweets and savories
Baby toddler food
For the filling
low fat milk
use coconut sugar/ coconut jaggery if preffered
For the crepes
whole wheat flour
low fat/ full cream milk
if needed to thin out the batter
In a well-seasoned pan roast the coconut till slightly golden.
Then add the milk and sugar and cook it down on a low heat till it forms a sticky dry mixture.
This is the filling and can be saved for a few days.
Now to the crepe batter, Mix all the ingredients for the batter well into a smooth lumpless batter ( except water)
The batter needs to be of pouring consistency so thin it out with water if needed.
Heat a flat pan with raised and grease it well. Lower the heat to below medium and continue
Pour a ladle ful of the batter and swirl the pan around or spread it well into a thin spread
When cooked on one side and golden, flip over to the other side for a minute.
Remove and set on a plate
To roll, place two tsp of filling on one well done side of the pancake and fold the sides over
Then roll like a log. place the open end down on the plate.
Its ready to serve
If your crepes are thick, rolling becomes a problem- Use toothpicks to hold them