Recipes from Les Toques Blanches Ottawa

Crepes Stuffed with Caramelized Coconut and Jaggery

Executive Chef/Owner Joe Thottungal, Coconut Lagoon

Serves 6

Crepes

1¼ cup flour
1½ cup milk
1 tbsp butter
1 egg
1 tbsp sugar

Preparation:

• Combine the milk, butter and egg together
• Add this mixture to the flour with a wire whisk until almost smooth .Cover and chill the batter for an hour
• Heat the non stick pan, pour scant ¼ cup batter into the pan quickly tilt pan in all directions so the batter covers pan with a thin film
• Cook about 1 minute
• Carefully lift the edge with spatula to test for doneness
• The crepe is ready to turn when it can be shaken loose from pan and the underside is lightly brown: turn the crepe over and cook 30 seconds on the other side
• Cool the crepes on a parchment paper

Coconut Mixture

200 g frozen grated coconut
100 g Jaggerry (brown sugar)
3 each ground cardamom
Roasted cashew nuts

Preparation:

• Melt the Jaggerry with water in a pan
• Once the jaggerry is melted add the grated coconut and keep on stirring the mixture in low heat until all the liquid is gone
• Add the ground cardamom, cashew nuts and mix well: Keep it aside and cool it down
• Take the crepe and fill the mix and roll it: Let it set in a fridge for 1 hour
• Cut the rolls in a bias and dust the plate with icing sugar place the crepes in the middle and drizzle the Mango coulis around
• Granish with a sprig of mint