Monthly Archives: June 2017

Tropical Fruit Crepes with Chocolate Drizzle

 

 

I have never had or even heard of “crepes” when I was growing up.  After I came to US, with the internet and so many recipe websites, blogs and recipe books I started making dishes that are not native to my place.  Initially I was into pancakes but as time went by I got a French cooking book as a gift.  That’s where I saw my first crepe recipe – a simple crepes with orange sauce – nothing fancy.  I started reading that and it was explaining how to swirl the pan to coat the crepes into a thin layer.  After reading that recipes, I wanted to make my own crepes and with that my crepe craziness started.  I started with simple crepes and overtime came up with ideas for filling and sauces.

With the weather warming up, I thought this would be the best time to make some crepes with tropical fruit filling.  Since I could not find any good quality fresh mangoes, I used frozen ones.  When it comes to pineapple, I am a bit lazy to peel and cut them and remove all the corky and thorny stuff.  So I used canned pineapple.  But if you can get the fresh fruits, I would say it will taste really amazing.

 

Ingredients:

Crepe:

  • ½ cup all purpose flour
  • ½ almond milk
  • ¼ water
  • ½ teaspoon orange extract
  • 1 egg
  • 1 teaspoon butter melted
  • Pinch of salt

Fruit Filling:

  • 2 cups cut mango cubes
  • ½ cup pineapple chunks
  • Little water
  • Sugar (optional)

Orange Sauce:

  • Juice of 2 large oranges
  • ½ teaspoon butter
  • 1 teaspoon dark brown sugar

Topping:

  • 2 tablespoons flaked coconut toasted until lightly browned
  • Powdered sugar for sprinkling
  • Chocolate sauce

Method:

Crepes:

  • Sift flour into a large bowl and make a well in the center
  • In a different bowl whisk together egg, melted butter, almond milk, water and orange extract
  • Gradually whisk the egg mixture into the flour and mix until the batter is smooth and free of lumps
  • Let stand for 30 minutes
  • Heat a small crepe/non-stick pan and brush lightly with butter.
  • Pour a little batter into the pan and swirl quickly to cover the base of the pan in a thin layer
  • Cook for about 30 seconds or until the edges begin to curl. Turn and cook the other side until lightly browned.
  • Transfer to a plate and cover with a towel.
  • Repeat with the remaining batter to make about 10 crepes. Stack the crepes between grease proof or parchment paper to prevent sticking.

Fruit Filling:

  • In a small saucepan add cut mangoes and pineapples and add a little water and cook until slightly mushy. Drain off any excess water and cut the fruits into tiny pieces.
  • If you prefer you can add a little bit sugar to enhance the flavor.

Orange Sauce:

  • In a small saucepan add butter and brown sugar. Once hot add orange juice and cook on very low flame until to sauce consistency.  Adjust the amount of brown sugar according to orange’s tartness.

To Assemble and Serve:

  • Place a spoonful of fruit mixture one-third from the edge of a crepe.
  • Fold the crepe into a cone leaving a little bit fruit mixture exposed.
  • Drizzle orange sauce around and on top of the crepes
  • Top with toasted coconut and sprinkle with powdered sugar
  • Drizzle with chocolate sauce

Yields: 10 Crepes

Kollu (Horse Gram) Chutney

kolluChutney

Kollu or Horse gram in English which I have never heard of until I came to the United States.  I believe it is quite common in India but no one knows this lentil in my family or town.  I saw this lentil in one of the Indian grocery stores and bought a packet which has been sitting in my cabinet for more than 6 months.  I have been searching for kollu recipes to finish off this bag.  Finally I saw few recipes and I took them and modified it according to my taste.  It was the first time I ever tasted some thing made with Kollu.  I have to say I kind of liked taste of Kollu it but wouldn’t say “Oh it was so great…”

This side dish is very easy to make and of course it is Vegan.  All together it took only about 20 minutes for me.  I used this as a Chutney with Idli.  I think it can also be used as a side dish for Dosas.

kolluChutney1

 

kollu

Ingredients

  • ¼ cup kollu
  • 1 tablespoon channa dal
  • 1 teaspoon urad dal
  • 3 tablespoons shredded unsweetened coconut
  • 3-4 dried red chilies
  • 1 clove garlic
  • Tamarind extract
  • Salt to taste
  • ¾ cup water at room temperature
  • For tempering: oil, curry leaves, ¼ teaspoon hing, mustard seeds.

Method:

  • Dry roast kollu on low flame until a nice aroma emits. Transfer to a dish and let cool to room temperature.
  • In the same pan, dry roast chana dhal, urad dhal, garlic, and red chilli together for about 3-4 minutes on low flame. Let cool
  • Add all the roasted kollu, roasted dals, garlic, chili to a food processor with water, salt, and tamarind and puree until smooth. It can be slightly granular which will give a nice crunchy taste as well.
  • Transfer the chutney to a serving bowl.
  • Add a little oil to a skillet and when hot add mustard seeds.  Once mustard seeds start spluttering add curry leaves and hing and fry for about 30 seconds.  Remove and add to the chutney and mix well.

Note: I have not given the exact amount of tamarind to be used.  Tamarind is sold as a ready to use paste (in bottles) or as tamarind pulp in packets.  If you are using tamarind paste, you can add it directly to the food processor with other ingredients. If you are using tamarind pulp, you have to add a small amount of pulp to a small bowl and add warm water to soak.  Then you have to squeeze it with your finger to extract the juice.  So depending on what you use, you may have to adjust the taste while grinding.