Alle Belle with a twist! | Coconut & Nut filled Crepes | Kravings

Just in time for Pancake Tuesday, this traditional pancake (really a crepe) is stuffed with Coconut, raw Sugar & Nut. These Alle Belles are jazzed up with coloured crepe batter and a Pistachio paste is added. This gorgeous looking crepe is then filled with the stuffing and rolled up.
Here are the ingredients and steps to make this recipe!
Alle belle - Coconut & Nut Crepes
Filling
1 tbsp Ghee or Butter
2 cups Shredded fresh Coconut
1 cup Jaggery or Brown Sugar
Few tbsps Water
1 cup Cashew nuts, Almonds, Pistachios & Raisins
Crepes
2 cups all purpose sifted flour
3 cups water
2 Eggs
Food colouring
Extra
Pistachio spread
Heat the Ghee or Butter and saute the Coconut till it turns a light golden brown
Add the Jaggery or brown Sugar and allow it to melt
If it doesn't melt add a few tsps of Water
Add the Nuts & Raisins
Allow to cool
To make the crepes start with the pre sifted Flour, add Water a little at a time and whisk together to blend
Add the Eggs and most of the Water
Add the remaining Water in the batter as it thickens towards the end
Reserve about a 1/4 cup of this batter in 2 bowls
I will add a drop of food colouring to each bowl
Add some oil to a hot pan, and pour in 1/4 cup of the batter
Add it to the centre of the pan, and swirl it all around
Quickly splash on a few drop of the colored batter and allow it to cook
Allow it to cook, and then turn the pan around and tap it on the board
Look how incredible it looks
Keep doing this cooking the crepes on one side.
Transfer the crepes to another surface where they can cool completely
Another cool way to get colour into your crepe is to add the colour in to the measure before you add it to the pan.
This batch should make 20 - 22 crepes
Place the crepe cooked side up - I like the outside to be devoid of any brown marks from the heat
Because this is a special Alle Belle with a twist, I’m going to be adding a tsp my favourite Pistachio spread
Add 2 tbsps of the filling, fold the sides in, fold the top over, push the filling upwards and roll to seal
Store them seal side down and then will not open up
Store this in an airtight container - if storing more more than 2 days Wrap in cling film to prevent the crepe from drying out and enjoy!
Bookmark the recipe on my blog - www.kravingsfoodadventures.com
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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