Alle Belle

Instructions

1. 1

   Prepare the Crepe Batter

   • In a mixing bowl, whisk together the maida, turmeric powder, and salt.
   • Create a well in the center and crack in the egg. Whisk the egg lightly.
   • Gradually pour in the milk while whisking continuously to prevent lumps. Once smooth, slowly add water until you achieve a thin, flowing consistency, similar to a crepe batter. It should just coat the back of a spoon.
   • Cover the batter and let it rest for at least 15-20 minutes.
2. 2

   Make the Coconut-Jaggery Filling

   • While the batter rests, heat 1 teaspoon of ghee in a non-stick pan over low-medium heat.
   • Add the grated coconut and grated jaggery to the pan.
   • Stir continuously for about 5-7 minutes until the jaggery melts completely and the mixture thickens slightly. The mixture should be moist, not dry.
   • Be careful not to overcook, as the jaggery can burn and harden. Turn off the heat.
   • Stir in the cardamom powder. Transfer the filling to a bowl and allow it to cool completely.
3. 3

   Cook the Crepes (Alle)

   • Heat a non-stick tawa or crepe pan over medium-low heat. Grease it very lightly with a drop of ghee using a paper towel.
   • Give the rested batter a quick stir. Pour a ladleful (about 1/4 cup) of batter onto the center of the pan.
   • Immediately tilt and swirl the pan to spread the batter into a thin, even circle, about 6-7 inches in diameter.
   • Cook for 60-90 seconds on one side only. You'll see the edges start to lift and the top will look set and no longer liquid. Do not flip the crepe.
   • Carefully slide the cooked crepe onto a clean plate.
4. 4

   Fill and Roll the Alle Belle

   • Place about 2 tablespoons of the cooled coconut filling in a line along one edge of the warm crepe.
   • Gently but firmly, roll the crepe into a tight cylinder, enclosing the filling.
   • Repeat the cooking and filling process with the remaining batter and filling to make about 8 Alle Belle.
   • Serve immediately while warm, or at room temperature.