Rice powder or Idiyappam powder is often used to make a quick crepe or a pancake at home. Mix it with some authentic flavour and you get an ideal breakfast or snack.
In Asia, pandan leaf is used to give fragrance & flavour to the dish. Its fresh green colour gives an earthy tone to whatever you make. Though an Indonesian cuisine, here we give a Kerala twist to Pandan crepe with coconut or banana filling.
The recipe is devised by Shinto Varghese, the winner of Double Horse Onmanorama HomeChef Chef of the Month title. Shinto is a native of Aloor in Thrissur. Cooking is his passion and Shinto gives credit to his mother who handed over some secret tips to him which came useful in his profession as a chef. His speciality being fusion food, Shinto says that this recipe is a must-try and easy-to-cook at home.
Shinto guarantees that its smell lingers in the kitchen and is a perfect evening snack. Pandan leaves and coconut go so well together that it is natural to pack them up in one recipe.
Ingredients
200 gm double horse idiyyapam/rice powder
Pandan leaves
50 gm maida
1/4 tsp salt
3 eggs
400 ml coconut milk
50 ml pandan leaves extract
20 gm butter
For stuffing coconut
1/2 grated coconut
100 gm jaggery
A pinch of cardamom powder
125 ml water
A pinch of salt
For stuffing banana
100 gm brown sugar
1/4 tsp cinnamon
1 banana, sliced
20 gm butter
Preparation
Cut the pandan leaves into small pieces
Add water and sliced pandan leaves in a mixer and blend it
Strain the extract of pandan leaves
To prepare the crepes
In a bowl combine double horse idiyappam powder, coconut milk and maida
Make a well in the centre and break the eggs in it
Add the extract of pandan leaves and salt
Stir the batter without any lumps
Now, heat the pan and butter it
Pour in a ladleful of the batter
Quickly tilt the pan so the batter will evenly coat the pan
Stack up each finished crepes
For stuffing
Add all the ingredients in a medium saucepan
Cook the mixture stirring continuously until all the liquid has evaporated and the mixture is fairly dry
Remove from the heat
Put 1 tbsp of the stuffing in the centre of each crepe
Fold over and tuck the ends under neatly
Garnish and serve
