Patishapta- Indian Crepe With Cardamom Coconut Fill

Name: Patishapta- Indian Crepe With Cardamom Coconut Filling, Drizzled With Date Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 Medjool dates, pitted and roughly chopped; 4 cups hot water, divided; 1/8 teaspoon Kosher salt; 1 cup Dessicated, unsweetened coconut flakes; 1/4 cup sugar; 1/4 teaspoon cardamom powder; 1 pinch Kosher salt; 1/2 cup Milk (I used 1%); 1 cup All purpose flour; 2 tablespoons rice flour; 2 tablespoons semolina; 1/4 cup sugar; 1 teaspoon Kosher salt; 2 cups Milk (I used 1%); 1/4 teaspoon cardamom powder; Coconut oil, for cooking

Servings: persons

25 Medjool dates, pitted and roughly chopped
4 cups hot water, divided
1/8 teaspoon Kosher salt
1 cup Dessicated, unsweetened coconut flakes
1/4 cup sugar
1/4 teaspoon cardamom powder
1 pinch Kosher salt
1/2 cup Milk (I used 1%)
1 cup All purpose flour
2 tablespoons rice flour
2 tablespoons semolina
1/4 cup sugar
1 teaspoon Kosher salt
2 cups Milk (I used 1%)
1/4 teaspoon cardamom powder
Coconut oil, for cooking

1
Let's make the syrup first! Add the dates and 2 cups of hot water to a glass bowl and microwave on high for 5 minutes. Now pour the mixture in a food processor and add the rest of the 2 cups of hot water. Blend until the mixture is very, very smooth.
2
Line a strainer with cheese cloth and strain the date pulp through it. You will have to twist the cheese cloth around the pulp to get most of the liquid out. You should have about 2 cups of liquid after the straining.
3
Pour the 2 cups of liquid into a small pot, add 1/8 teaspoon of salt and on medium heat, reduce it until it is about 1/2 cup. Set aside.
4
Let's make the filling now! On medium heat, toast the coconut in a small pan until they turn a light golden brown. Add the sugar, cardamom powder, pinch of salt and the milk and cook it until all the liquid is absorbed and the mixture starts getting sticky. Set aside.
5
it's time for the crepes! Add the all purpose flour, rice flour, semolina, sugar, salt and cardamom powder in a bowl and mix well with a whisk. Gradually add in the milk and mix gently to make sure there are no lumps.
6
Heat a non-stick saute pan with a teaspoon of coconut oil on medium heat. Add 1/4 cup of the crepe batter in the middle of the pan (don't swirl it!). It should spread to about 5 inches in diameter by itself. Cook the first side until it gets light golden brown in color (about 2 minutes) and then flip and cook the other side for about a minute or so.
7
Once the crepe is done cooking, flip it so that the side that cooked second is facing you. Take a tablespoon of the coconut filling and spread it down the middle. Now fold one side of the crepe and press it down for a second, and then fold the other side and press it down for another second (think of folding a letter).
8
Repeat with the rest of the batter. Serve warm, drizzled with the date syrup slightly warmed up.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 25 Medjool dates, pitted and roughly chopped, 4 cups hot water, divided, 1/8 teaspoon Kosher salt, 1 cup Dessicated, unsweetened coconut flakes, and more.

Yes, Patishapta- Indian Crepe With Cardamom Coconut Filling, Drizzled With Date Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Patishapta- Indian Crepe With Cardamom Coconut Filling, Drizzled With Date Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions