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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

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)


For the Crepes

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

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


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