Sri Lankan Coconut Crepes

Today we do another lovely dessert from Sri Lanka, a lovely and yes very sweet dessert.

We have plenty of coconuts here on the island, nobody really knows how many exactly but the guesses are all around 3000 trees, so there is a year round supply of fresh coconuts which we serve daily to our guests. I this amazing to see how the guys go up the trees with the simplest method of having a towel wrapped around the feet and the tree and off the go to the lofty heights to get the coconuts

Of course we have some older coconuts as well and that is exactly what we need for this dessert. The fresh coconuts have very little meat, but of course lots of juice so perfect for drinking

The filling is very sweet, typical for desserts from Sri Lanka and India, they are all sugar loaded, but taste delicious

The garnish you can see on teh photo is a sesame brittle. I simply caramelize sugar, just to a light caramel. I take the caramel off the fire and add the sesame seeds in it. You don't need to toast the sesame before because the heat of the caramel will toast teh sesame automatically. Then I pour it on a slightly oiled cold surface and when it is cold and hard I break it into small pieces. This makes a great garnish for many desserts

But here is the recipe, you will see, it is actually very easy to do

Recipe
2 Ea Eggs
2 Ea Egg yolk
80 G Sugar
250 G Flour
25 G Butter
550 Ml Milk
10 Ml Vanilla essence
5 G Salt

200 G Coconut, freshly grated
200 G Palm sugar
20 G Mixed spices
1 Ea Orange zest
1 Ea Lime zest

Method
Melt the butter, then mix all ingredients for crepes
Let it rest for an hour in the fridge
Bake thin crepes in a crepe pan

Chop the palm sugar (Jagery)
Mix with lemon and lime zest
Add a little water
Bring to the boil Add grated coconut
Cook for just a couple of minutes
Cool down completely

Fill the crepes with the coconut and roll them