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)
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.
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.