Amazingly simple crêpes and so sinfully delicious. Your sweet tooth cannot resist.
Ale bele (Coconut Crepes)
Ale Bele (Coconut Crêpes)
1¼ cups/125 gm white flour
Pinch baking powder
¼ tsp/1 gm salt
1 Tbsp/20 gm granulated sugar
1 cup milk + 3 Tbsp/240 ml milk or half milk and half water
3 Tbsp/60 gm grated jaggery dissolved in 1 Tbsp. water
2 cups grated coconut
Ghee for frying
Combine flour, baking powder and salt in a bowl.
In a second bowl beat the egg with the granulated sugar until foamy.
Stir in the milk or milk & water mixture.
Gradually add the liquid ingredients to the dry ingredients and beat well for 1 minute.
Let stand for 15 minutes.
Meanwhile add the coconut to the dissolved jaggery and cook for a few minutes. Let cool.
Warm a small amount of ghee in a 6” frying pan.
Pour 2 Tbsp. batter into the frying pan, tilting it to cover the whole bottom of the pan.
Cover with a lid and cook for one minute.
Remove to a waiting plate and repeat until all the batter is used.
Place a small amount of the cooled coconut filling on each crêpe and roll tightly.
Serve on a dish and sprinkle with more coconut.
Source: Simply in Season
Date tried: June 26, 2017
Yield: 8 large waffles
Time needed: 30 minutes
So you made the Sweet Potato Crescent Rolls and still have lots of cooked, mashed sweet potato left. Here’s the recipe for using the rest. Sorry for the pancake-looking waffles, but I don’t have a waffle iron.
Source: Whole Foods for the Whole Family
Date tried:May 7, 2015
Yield: 16 4” pancakes
Time needed: 10-15 minutes prep. Cooking time varies with space available to cook pancakes
This is a very basic recipe which can be altered to provide many different flavours. Below are two versions. The first, topped with apple slices, jaggary and ground cinnamon is the plain basic recipe. The other with pineapple tidbits and maple syrup is the buttermilk version.
Source: Ecological Cooking
Date tried: April 14, 2015
Yield: 8 servings
Time needed: 30 minutes
Well, long time no see. I haven’t stopped trying new recipes, though I have slowed the pace somewhat. But I took on a project last January that left me no time for anything else. And this week, I finished it. So although I won’t be likely to put up something every day, I am back and intend to stay around awhile.
I don’t have a waffle iron, so I can’t make typical looking waffles. That is why the waffles below look like pancakes. But they do have that crispy waffle texture and for those of you who do have a proper waffle iron to cook them in, I highly recommend them.
You can tell from the list of ingredients that this contributor to the Parkdale Pot Luck Cookbook regularly has vegan ingredients on hand. If you haven’t tried rice milk or carob chips yet, now is your chance. Don’t have time to shop for them? Just use your regular milk and chocolate chips. Butter, margarine or a light vegetable oil can replace the coconut oil but won’t give the same delightful flavour.
I made these rather thick and hearty this morning, but if you prefer a thinner, lighter pancake, just adjust the quantities of flour and rice milk to get the desired consistency.