Copra Na Pancake is a favorite Parsi tea-time treat, filled with coconut, dried fruit, and nuts.
Ingredients
For the Crèpes:
- •2 eggs, at room temperature
- •60 grams (1/2 cup) sifted all-purpose flour
- •5 ml (1 teaspoon) baking powder
- •Pinch of salt
- •237 ml (1 cup) warm milk
- •30 ml (2 tablespoons) salted butter, melted
For the Coconut Filling:
- •2 scraped coconuts; 473 ml (2 cups) or more (frozen scraped coconut may be purchased from Indian and specialty food stores)
- •198 grams (1 cup) sugar
- •120 ml (1/2 cup) mixed dried fruit and nuts (raisins, peeled chopped pistachios and almonds)
- •120 ml (1/2 cup) coconut water*
- •60 ml (1/4 cup) rose water (not rose essence)**
- •5 ml (1 teaspoon) salted butter
- •5 ml (1 teaspoon) cardamom
- •5 ml (1 teaspoon) nutmeg
- •Pinch of salt
*If you cannot get fresh coconut water substitute water flavored with a few drops of vanilla.
**Rose water must not be an essence but the actual water made from roses steeped in distilled water.
Preparation
For the crèpes*: In a bowl beat the eggs until frothy and light.
In separate bowl mix together the flour, baking powder, salt, warm milk, and melted butter until smooth and free of lumps. Add the beaten egg to the mixture and stir to combine. Allow the batter to rest and thicken at room temperature for 30 minutes before making the crèpes.* Meanwhile, prepare the coconut filling.
For the coconut filling*: In a large saucepan, combine all filling ingredients. Place over medium-low heat and stir gently until the mixture is softened and well blended. Remove from heat and set aside.
For assembly: Lightly brush a nonstick 18 cm (7-inch) crèpe pan or skillet with ghee or clarified butter. Place over high heat until hot. Add a ladleful of batter and swirl the pan to ensure it spreads evenly all over. Lowering the heat, let it cook until a pale golden brown, about 2 minutes. With a flat spatula, carefully flip it over and cook for another minute until golden brown. Allow the pan to reheat before adding new batter, and stack the crepes are they are removed from the pan.*
Divide the filling into ten portions. Spread each crèpe with a portion. Fold into quarters and arrange decoratively on a serving plate.
Tips for making the filling:
*Once the crèpes are made they can be frozen for up to 1 month. Frozen crèpes are best for use in baked dishes with sauces, as the consistency changes slightly once frozen. Cool completely before freezing. Stack them with buttered parchment between each one, or simply freeze in batches of 10. To avoid freezer burn be sure to cover tightly with airtight wrap. To thaw, bring each batch to room temperature; place in a warm oven for 10 minutes if you have trouble separating the individual crèpes.
**The filling can be made up to 7 days in advance and kept refrigerated.
