Alebele - the Goa crepe

 This delicious coconut/jaggery filling in a light crepe batter brings back childhood memories for most Goans no matter what part of the world they now reside in. I spent the afternoon having a cup of tea with my now aging parents - We had just finished running a couple of errands for them when we took a break at a local coffee shop and re-lived the days of old. Mum happily gave me the details of her perfect pancakes and for the record, there is no other pancake in the world that is as unique as the "alebele" from Goa. This was my first attempt at making them and it was a well learned lesson. If you have never had an alebele or made them on your own, do give it a try. Its not as tough as it looks!

You may have your own vegan recipe for crepes if you want to try these pancakes. I have referred you to an egg-less crepe recipe if you are vegan or allergic to eggs.  The traditional recipe which I have written is made with eggs.

Ingredients ( 10 servings)

For the pancakes:

1 cup all purpose flour
1/2 cup milk + 1/2 cup water
1 egg
a pinch of salt

Note: For vegans refer to  https://www.geniuskitchen.com/recipe/eggless-crepe-for-egg-allergies-476891 replace milk and butter with vegan alternatives

For the filling:

1 cup Fresh grated coconut ( I used desiccated coconut which rehydreated with the melted jaggery)
1/4 cup Grated or melted jaggery or to taste ( jaggery, see notes below)
1/2 teaspoon ground cardamon

 Method

Making the crepes
Combine all the ingredients for the pancakes. Add water if too thick, must be smooth and light. Cover the batter and leave for at least 15 minutes.
 Heat a non-stick fry pan on the stove. Spray the pan lightly with oil. Add a tablespoon or more of the batter to cover the bottom and sides of the pan. Gently swirl the pan to coat evenly, you do not want the pancakes to be too thick, they should be thin enough to handle. If the batter is too thick and does not swirl in the pan, add a little water to thin it. When cooked lift gently and flip on other side. Keep aside. Repeat till all batter is finished.

Batter should be thin not thick

Let the crepe cook on one side

Lift gently and flip to cook the other side

Assembling the crepes (alebele)
 Mix the grated coconut, jaggery and cardamon well. Taste for sweetness and add more jaggery according to your taste. Remember that the crepe is not sweet. Put a tablespoon- full  and spread along one side of the pancake leaving a slight edge. Roll the pancake and tuck in the ends as in the picture. Enjoy the alebele!
Nutritional value per pancake :
calories 92.8/ total fat 3.3 g/ cholesterol 18.9 mg/sodium 14.1 mg/carbohydrates 11.4 g (1.1g fiber) Protein 2.6 g

Spread a teaspoon of filling along one side

Roll and tuck the sides in as shown

Notes: If jaggery pyramid is hard, place the jaggery with the water on very low heat and leave till completely melted

Jaggery substitutes 

Amongst the different types of sugar, dark brown sugar is the best substitute of jaggery known to us. It has nearly the same color with jaggery, and possesses a greater nutritional value than regular sugar.

• In order to substitute one cup of sugar cane jaggery, you can use 1 cup dark brown sugar along with two teaspoons of molasses. The combined taste resembles to that of jaggery (to some extent).
• In case of non-availability of jaggery, you can also add 1 cup dark brown sugar with 2 teaspoons of brown sugar for substituting 1 cup of jaggery.
• You can also add dark brown sugar and maple sugar. Use 1 cup dark brown sugar with 2 teaspoons of maple sugar in place of 1 cup jaggery.
• If available, you can add 1 cup dark brown sugar along with 2 teaspoons date sugar as a substitute for 1 cup jaggery. That way, you can still enjoy the strong flavor of jaggery in recipe.
• Last but not the least, add 1 cup dark brown sugar combined with 2 teaspoons palm sugar to substitute 1 cup of jaggery in dessert recipes.

Read more at Buzzle: http://www.buzzle.com/articles/jaggery-substitute.html