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INDULGE IN DELICIOUS FLAVORS FROM RUNNING PRESS

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Nutmeg Scented Crepes Filled with Coconut and Jaggery

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About the book

Nutmeg Scented Crepes Filled with Coconut and Jaggery

From My Two Souths

GROWING UP, CHURLLAPPAM, or “curled bread,” was the name I knew for what are more widely known as crepes. in this recipe, sweet little fragments of shaved jaggery intermingle with strands of fresh coconut and gratings of sweet-smelling nutmeg, which are swaddled in tender crêpe parcels.

MAKES 8 CREPES, 4 SERVINGS

3/4 cup frozen, grated fresh coconut, thawed
1/4 cup shaved jaggery
1 teaspoon freshly grated nutmeg, divided
3/4 cup whole milk
1 large egg
4 teaspoons melted clarified butter, divided
1/2 cup unbleached all-purpose flour
1/2 cup cane syrup
Additional nutmeg for dusting, if desired

In a small bowl, combine the coconut, shaved jaggery, and 1/2 teaspoon of the nutmeg and set aside while preparing the crepes.
In a medium bowl, whisk together the milk, egg, and 2 teaspoons of the ghee, flour, and the remaining 1/2 teaspoon of nutmeg. The mixture will
be the consistency of a thin, lump-free pancake batter.
Heat an 8-inch nonstick skillet over medium heat. Add 1/4 teaspoon of clarified butter to the pan and swirl to coat the pan. Ladle 2 tablespoons
of batter into the center of the pan and swirl to spread the batter evenly to ensure a very thin crepe.
Cook each crêpe for 30 seconds, and then fl ip the crêpe over. Place 2 teaspoons of the coconut mixture in the center of the crêpe and fold in
each side, as if folding a letter, then remove from pan. Repeat with the remaining batter and filling.
Drizzle finished crêpes with cane syrup and dust with nutmeg, if desired.

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