Patishapta (Bengali Rice Crêpes with Coconut and Jaggery Filling)

Coconut filling

• 1 tbsp Ghee
• 120 g Desiccated coconut
• 120 g Jaggery
• ½ tsp Ground cardamom

Rice crêpes

• 90 g Rice flour
• 40 g Plain flour
• 1 pinch Fine sea salt
• 1 Egg
• 300 ml Whole milk
• 1 tbsp Ghee

1. Make the filling: warm 1 tbsp ghee in a small saucepan over low heat. Add the desiccated coconut and jaggery and cook for 6 to 8 minutes, stirring, until the jaggery melts and the mixture looks moist and cohesive. Stir in the ground cardamom, then keep the filling warm on the lowest heat.
2. Make the batter: in a mixing bowl, whisk together the rice flour, plain flour and fine sea salt. Whisk in the egg, then gradually whisk in the whole milk until you have a smooth, pourable batter with the consistency of single cream. Rest the batter for 10 minutes so the flours hydrate.
3. Heat a nonstick pan over medium-low heat and lightly grease it with a little of the remaining ghee. Pour in a small ladle of batter and quickly swirl to coat the base in a thin layer. Cook for 60 to 90 seconds until the surface looks set and the edges begin to lift.
4. Flip the crêpe and cook for 20 to 30 seconds, just until the underside is lightly golden. Slide onto a plate and repeat with the remaining batter, greasing the pan lightly with ghee as needed. Keep the crêpes covered so they stay pliable.
5. To fill, place a warm crêpe on a board and spoon a line of the warm coconut mixture across the lower third. Roll up snugly into a neat cylinder. Serve warm, with any extra filling spooned alongside.

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