Sri Lankan Coconut Pancakes
Ingredients
Yield: 3-4 pax
Cook time: 20 mins
Coconut filling
120g brown sugar
1/4 cinnamon stick
2 crushed cardamom pods
1 clove
Zest of 1/2 a lemon
Juice of 1/4 a lemon
1 cup rehydrated desiccated coconut
1/2 cup boiling water
Crepe
200g all-purpose flour
Pinch of salt
1 tsp turmeric
500ml coconut milk + water as needed to adjust consistency
1 egg
1 tsp vanilla extract
Oil for cooking
Instructions:
On low heat, melt 1/4 of the brown sugar in a pan. As it melts, add a little water gradually to dissolve and form a light caramel.
Add the remaining sugar and boiling water. Stir well, then add the whole spices and lemon zest. Mix in the coconut and cook for about 2 minutes, until the mixture is dry and no longer watery.
Sift the flour into a mixing bowl, then add salt and turmeric. Mix to combine.
Gradually whisk in the coconut milk and water. Crack in the egg and add the vanilla extract. Whisk until the batter is smooth and similar to pancake consistency.
Heat a pan over medium heat. Once hot, add a little oil and wipe off the excess with a paper towel. Pour in the batter and swirl to make thin crepes.
Flip the crepes when bubbles begin to appear—each side should take about 1 minute to cook.
Assemble the crepes by filling them with the coconut mixture and rolling them like mini burritos.
For extra flair, sprinkle some white sugar on top and caramelise it with a kitchen torch.
Finish with a drizzle of kithul treacle for added flavour.