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CARIBBEAN CREPES Recipe | | International Desserts Recipe by Tarla Dalal |
| | INGREDIENTS | Custard Sauce
For the Filling:
1 small can (450 grams) pineapple slices, finely chopped
6 tablespoons grated coconut
2 tablespoons sugar
2 tablespoons butter
For The Pancakes:
1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
2 teaspoons melted butter
A pinch of salt
| | METHOD | For The Pancke:
Mix the plain flour, cornflour, milk, salt and 1/2 cup of water. Mix very well until no lumps remain.
Grease a 125 mm. (5") diameter non-stick pan with the butter.
Pour 2 tablespoons of the batter, tilt the pan around quickly so that the batter coats the pan evenly.
When the sides starts to peel off, turn the pancake around and cook the other side for 30 seconds.
Repeat for the remaining batter, greasing the pan with butter when required.
For The Filling:
Heat the butter and the sugar in a pan and toss in the pineapples and coconut.
Stir till the sugar dissolves and keep aside.
How to Proceed:
Fill the pancakes with the filling and roll them into cylindrical shape.
In a pan, heat the custard sauce and gently toss in the rolled pancakes.
Turn over, cook for half a minute and serve warm.
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