Pati Shapta (Coconut Crepes)

Madhurima Bose
Madhurima Bose|
Last updated on Jan 10th
This is my Mother's recipe.
  • Prep Time10Minutes
  • Cooking Time10Minutes
  • Serves10people

Recipe Ingredients

  • For the crepes:
  • 1 cup refined flour
  • 1/2 cup sooji
  • 1/4 cup rice flour
  • 2 cups milk
  • Oil
  • For the Filling:
  • 2 cups grated coconut or 2 cups khoya
  • Jaggery as per taste

Recipe Preparation

  1. For the filling, in a pan add coconut or khoya with jaggery and keep mixing on a low flame. If you want, you can add bit of water or milk. It will take 15 to 20 mins. Note that the consistency has to be sticky.
  2. For the crepes, mix sooji, maida and rice flour together. Make sure there are no lumps.
  3. Heat oil in a non-stick pan. Add oil and then pour a thin layer of the crepe mixture. Place the coconut or khoya filling in between. Put in length wise and fold both the sides, wait for the crepe to turn light brown.
  4. Serve it hot or cold.
My Tip: You can use condensed milk if you are using khoya. You can use the coconut filling to make coconut ladoos too.

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