Bengal x France
Patishapta crêpes with orange butter
Bengal's winter crêpes took a dip in a Parisian orange butter bath. No flames needed.
60 minTime
9 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original608kcalsame
9 gproteinsame
5 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Whisk the maida, rice flour, rava, milk, 10 g sugar and salt to a thin, smooth batter. Rest 20 minutes.
- 2Cook the coconut and gur on medium heat for 8 minutes until sticky. Add the khoa and cardamom and cook 2 minutes. Cool.
- 3Brush a nonstick pan with ghee on medium heat. Pour 1/4 cup batter and swirl thin. Cook 1 minute until the edges lift.
- 4Spoon a line of filling along one edge and roll up in the pan. Repeat to make 8.
- 5Melt 40 g sugar in a wide pan on medium heat for 3 minutes until light caramel. Add the butter, orange juice and zest and simmer 3 minutes.
- 6Lay the rolls in the sauce and spoon it over for 1 minute. Serve at once.
Serve it like this
Lay two rolls crossed on a warm plate and spoon the orange sauce over. Add a curl of orange zest and a little toasted coconut.