ICC | Poush Parbon er Pati Shapta | Bengali Coconut Crepes


After many months absence, I finally had a chance to participate in this month’s Indian Cooking Challenge once again!

Now, if you think back a couple of weeks you may remember those scrumptious Banana Crepes I posted about. The reason I was making crepes on a summer Sunday morning was this month’s ICC recipe and I seized the opportunity to not be stuck eating them all myself by making them when we were expecting guests. The banana filling came about because Todd’s not fond of coconut, but the original version was delicious, too.

Pretty Coconut Crepes all in a row!

Poush Parbon er Pati Shapta

courtesy of Sandeepa of Bong Mom’s Cookbook

3 cups grated Coconut
1 cup Sugar
12 oz unsweetened Khoa

Crepe Batter
3 cups All-Purpose Flour
1/2 cup Semolina Flour
1/4 cup Rice Flour
4 cups Milk (or more, as needed)
additional butter for the pan

Sweetened Condensed Milk

The only “foreign” ingredient for this recipe was the khoa, which I understood to be milk solids. I didn’t take the time to research it thoroughly but I thought large-curd cottage cheese (drained) would fit the bill and it did just fine. Later I learned that ricotta cheese would have been a closer substitute.

Coconut and sugar starting to cook

Start by mixing together the coconut and sugar in a saucepan and heat until the sugar starts to melt and maybe browns a little bit.

Completed filling for coconut crepes

Stir in the khoa (or your substitute of choice) and continue to cook and stir until the filling starts to smooth out. After about 30 minutes or so the milk solids will break down and filling will be a nice light golden brown. Set aside until needed.

Batter ingredients for crepes

Combine the dry ingredients for the crepe batter in a large mixing bowl, preferably one with a spout. Mix together with a whisk or fork and then gradually stir in the milk until the batter is thin enough to easily pour into the pan. It’ll be a bit thinner than regular pancake batter.

a freshly poured crepe

Heat a crepe pan (I use an 8-inch non-stick omelet pan) over medium/medium-high heat and prep the surface with a bit of butter (yes, even a non-stick pan needs the prep). Pour some batter into the prepared pan and swirl the pan around to spread it out until it’s a thin, even layer on the bottom of the pan.

Once flipped, the filling goes into the crepe

Once the first side is just barely cooked (the top will lose all it’s shine) flip the crepe over to cook the second side. (You can use tongs or a spatula for this, but it’s really not tough to shake the crepe over to the side of the pan’s edge and use your fingers to flip it.) Add a bit of the filling to the center of the crepe.

Crepe, filled, with one side folded over
Fold the first side over the filling, let it set for a second, and then fold the other side over and transfer to a plate or serving tray. It’s important not to cook the crepes too long or make them too thick or else they will not want to roll up and will be more likely to crack instead of gently fold.

Glazed coconut crepe

Drizzle a bit of the sweetened condensed milk over the finished crepe and garnish with a bit of extra coconut if you want.

The batter made about 3 dozen crepes but the filling only filled 2 dozen (another good reason to have made the banana filling). I even threw out some of the batter because we were at critical mass already and I was tired of making them and ready to have fun with my guests.

This particular crepe recipe is pretty sturdy and, once cold, can be quite chewy. It reheats fine, though, with a little zap in the microwave.

I never thought the ICC would have me making crepes, but I was glad for the excuse!