Coconut jaggery pancake with sweet potato puree
Ingredients (serves 4)
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
