Gluten-free Fruit Crepes
For the Crepes
- 1½ cup raw rice (unpolished), soaked in water for 3 hours
- ½ a coconut, grated or chopped into chips
Grind the rice fine with the coconut. Keep the batter overnight (or for a couple of hours). This batter should be slightly thinner than the usual dosa batter.
Heat a griddle (tawa). Reduce heat. Smear the griddle with a cut potato or aubergine a couple of times. Pour a ladleful of the batter onto the centre of the griddle and make thin crepes with quick circular motions.
For the Filling
- 6 slices pineapple, chopped
- 2 bananas
- 12-16 dates chopped
- Cinnamon powder to taste
- Finely chopped nuts (walnuts, almonds, cashews/or mixed)
Steam the pineapple and dates. Cool, then add the mashed banana. Mix well. Garnish with nuts and cinnamon powder.
To prepare the crepe, place a couple of spoonfuls of the filling in a thick line on the crepes, roll and serve.
Jackfruit-pineapple mixture can also be used, when in season. Alternatively, the traditional “modak” filling could also be tried.