Sweet Coconut Crepes 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.
These are coconut crepes which are a common sweet delicacy in Goan homes. They are also known as Alle belle.
The specialty of these stuffed coconut rolled pancake crepes, 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.
You can color some of the pastry or even all of it.
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 Dessert Ideas
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Coconut Crepes with Sugar Cane Molasses filling Recipe
For the Filling:
- 1 cup Coconut Flakes
- 1 cup Sugar Cane
- 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.