Gluten-free Fruit Crepes

Ingredients for crepes

    • 1½ cup raw rice (unpolished)
    • ½ coconut

Ingredients for filling

  • 6 pineapple slices chopped
  • 2 bananas
  • 12-16 dates chopped
  • cinnamon powder
  • finely chopped nuts (walnuts, almonds, cashews/or mixed)


For crepes

Soak rice for 3 hours, grind fine with coconut. Keep the batter overnight (or for a couple of hours). This batter should be slightly thinner than the usual dosa-mix.

Heat tava. Reduce flame. Smear tava with a cut potato or a brinjal, a couple of times. Make thin dosas.

For filling

Steam pineapple and dates. Cool, and then add mashed banana. Mix well. Garnish with nuts and cinnamon powder. To prepare, put a couple of spoonful of the filling on the crepes, roll and serve.


Jack Fruit-Pineapple mixture can also be used, when in season. Alternatively, the traditional “modak” filling can also be tried.

Serves 6-8.