Alle Belle

1. 1
   mix · ~10 min

   Make the pancake batter.

   1.Add all-purpose flour, eggs, milk, and salt to a bowl.

   2.Whisk until smooth and lump-free.

   3.Set the batter aside for 10 minutes so the flour hydrates well.

   TIPThe batter should be thinner than dosa batter so it spreads easily into soft, delicate pancakes.
2. 2
   saute · ~7 min

   Cook the coconut filling.

   1.Add grated coconut and jaggery to a pan over low heat.

   2.Stir until the jaggery melts and coats the coconut evenly.

   3.Add cardamom powder and mix well.

   4.If the mixture looks dry before the jaggery melts fully, add water and cook until the filling is moist but not wet.

   TIPKeep the heat low so the jaggery melts gently and does not turn hard or sticky.
3. 3
   rest · ~5 min

   Cool the filling slightly.

4. 4
   fry · ~15 min

   Cook the pancakes.

   1.Heat a flat pan over medium-low heat and lightly grease it with ghee.

   2.Pour a small ladle of batter and swirl the pan to make a thin pancake.

   3.Cook until the surface looks set and the underside turns lightly golden.

   4.Flip and cook the other side briefly.

   TIPDo not brown the pancakes too much. They should stay soft enough to roll without cracking.
5. 5
   assemble · ~8 min

   Fill and roll the Alle Belle.

   1.Place one pancake on a plate.

   2.Spoon a small strip of coconut filling in the center.

   3.Fold the sides over the filling and roll into a neat parcel.

   4.Repeat with the remaining pancakes and filling.
6. 6
   serve

   Serve warm or at room temperature.

Cuisines we love