#bengalicrepe

[lazyfoodieskitchen]

Eggless Dessert Crepe (Pati Shapta)

Pati Shapta is nothing but eggless dessert crepe with sweet coconut filling. It is a very popular traditional dessert in Bengal especially made during winter. Sometime in mid-January Bengalees celebrate "Poush Sankranti" also known as "Makar Sankranti". That is the end("Sankrant") of "Poush" a Bengali month. This signifies the start of the Harvesting season and celebrated as a harvest festival Poush Parbon. During this celebration, the freshly harvested paddy and the date palm syrup in the form of Khejurer Gur are used in the preparation of a variety of traditional Bengali sweets made with rice flour, coconut, milk, and date palm jaggery and known as 'Pitha'. Pati Shapta is one of them. This dessert crepe is one of the easiest "Pitha" and the most flexible one too. I often stuff it with other fillings than traditional coconut and it tastes great also gives variety. You can improvise this dish as kids lunch with lots of fruits and nuts stuffing rolled in peanut butter and/or chocolate.

Crepe Ingredients

Sweet Crepe Batter

Coconut mix with Condensed Milk

Stuffed Sweet Crepe

Stuffed Sweet Crepe topped with Date Sugar Palm Syrup In this recipe, I have stuffed the crepes with the sweet coconut. The recipe for the sweet coconut is the same as the coconut balls on my site. The batter for the crepe is instant, but I have often noticed that if I rest it for a half-hour or so it comes out even better. The crepe can be enjoyed as is or you can top them with condensed milk, date palm syrup, caramel syrup, or even maple syrup or honey. The thickness of the batter is thin enough to spread a thin layer on the frying pan. Remember to brush the pan with grease, I tend to use either a brush or a paper towel dip in oil and brush on the pan evenly. Read the full article