Sweet Coconut Crêpes prepared with coconut milk and stuffed with sugar cane molasses and Coconut bits or flakes.
You can add food coloring, too, to change the appearance to a bright-colored dessert.
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These are coconut crêpes, which are a common sweet delicacy in Goan homes. They are also known as Alle belle.
The specialty of these stuffed coconut rolled pancake crêpes, is the smooth, elastic and soft texture.
Fresh coconut pieces mixed with sugar cane molasses or coconut molasses is used as a filling in the crepes.
Freshly used ingredients make this dessert a special food memory. I remember how lucky I felt to have discovered this pancake treat.
These Goan
You can color some of the pastry or even all of it.
Often while the coconut crepes are colored red and green but we have even seen yellow variations and mine turned somehow pink.
These coconut pancakes are special because they are cooked only for a short time and the pan is covered during the cooking process.
That way the rolled pancakes are equally well cooked and remain soft and elastic.
The crepes are smooth and the thinner you fry them the better!
It requires a bit of practice but the work is absolutely worth it.
👁️ More Goan Sweets and Dessert
📖 Recipe
Coconut Crepes with Sugar Cane Molasses filling Recipe
Ingredients
- 1 Cup All Purpose Flour
- ¼ Teaspoon Baking Powder
- Pinch Salt
- 1 Egg
- 2 Tablespoon Butter melted
- 1 Cup Coconut milk
- Few Drops Vanilla Extract
- Food Coloring
- Oil
For the Filling:
- 1 Cup Coconut Raw Freshly Shredded
- 1 Cup Jaggery
Instructions
- Add the dry ingredients (Flour, Baking Powder and Salt) into a mixing bowl and combine quickly, then make a well into the center and add in the Egg, melted Butter, Coconut milk and Vanilla Essence.
- Mix the whole content to a smooth liquid pastry.
- At his point, you can make 3 equal batches of the 1 base and leave one plain...
- ..and color the 2 others with some green food coloring and red/pink.
- Mix and crumble the suggar cane into the coconut flakes.
- Heat up a pan, and add about one ladl of pastry.
- The pancakes should be very thin so try to spread the pastry as good as possible by turning the pan before it starts to harden.
- Cover the pan and allow it to cook for 1-2 minutes. Take it off the heat (only cook on one side!) and repeat the process with the rest of the noncolored and colored pastry.
- Place the pancake on a surface, cooked surface down and uncooked up. Add about 1 Tablespoon of filling onto it.
- Now fold in a bit of the sides and slowly start to roll it up as shown.
- Repeat the process with the rest of the cooked pancakes and the remaining filling.
- Serve still warm or cold.
