Coconut jaggery pancake with sweet potato puree

Coconut jaggery pancake with sweet potato puree

Ingredients (serves 1) –

Crêpe pancake :
Refined flour – 100gm
Egg( Whole) – 1 nos (optional)
Vanilla essence – 2-3 drops
Milk – 50gms
Sugar powder – 30gms
Fresh coconut – 50 gm
Palm jaggery – 20 gm
Butter – 20 gm

Orange marmalade​ :
Orange juice. – 250 ml
Orange zest ( Jullian) – 1 oranges Cinnamon stick – 2 stick
Sugar – 20 gm

Sweet-potato purée​ :
Sweet potato – 100 gms
Coconut milk – as per consistency Sugar powder – 20gm

Directions

Crêpe pancake :

  • ​Mix together refined flour, egg, vanilla essence and milk.
  • Add sugar powder in bowl & mix it well with a hand blender.
  • Apply a little butter on the pan & pour in your batter, remove when ready.
  • Allow to cool.
  • Mix jaggery & grated coconut together, stuff in crêpe and keep a side.

Orange marmalade​ :

  • Reduce orange juice in pan with cinnamon stick, orange zest & sugar.

Sweet Potato purée :

  • Roast sweet potatoes in oven until soft.
  • Allow to cool.
  • Blend potatoes with coconut milk & sugar powder.
  • Add coconut milk if required.
  • Add butter & orange marmalade in a pan.
  • Add your stuffed pancake to the pan.
  • *OPTIONAL STEP*
    Add rum for flavor & to flambé, cook for some time on a low heat.
  • Serve hot with sweet potato purée.
  • Garnish with edible flowers

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