Gluten-free Fruit Crepes

For the Crepes


  • 1½ cups raw rice (unpolished), soaked in water for 3 hours
  • ½ a coconut, grated or chopped into chips


In a blender, grind the rice along with the coconut until you obtain a smooth batter. Keep the batter aside 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, mashed
  • 12-16 dates, chopped
  • Cinnamon powder to taste
  • Finely chopped nuts (walnuts, almonds, cashew nuts/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.

Serves 6-8