Coconut Sambol Pancake

Directions

Making the Crepe Batter

Option 1: Using a Blender

1. Add the liquid ingredients to the blender first, followed by the dry ingredients.

2. Start with 25ml of water, then gradually add more if needed.

3. Blend the mixture until smooth, ensuring the batter is thick enough to coat the back of a spoon.

4. Cover the batter and let it rest at room temperature for 15–30 minutes.

Option 2: Without a Blender

1. In a large bowl, whisk together all the dry ingredients.

2. Gradually whisk in half of the coconut milk, mixing well to avoid lumps.

3. Add the remaining coconut milk and continue whisking until smooth. Use water only if necessary to adjust the consistency.

4. Cover the batter and let it rest for 15–30 minutes.

Cooking the Crepes

1. Heat a non-stick pan over medium-high heat. Once hot, lightly brush the surface with oil.

2. Pour ¼ cup of batter into the pan, swirling it to evenly coat the surface. The batter will form bubbles on the surface if the pan is sufficiently hot—this is a signature feature of Sri Lankan crepes.

3. Cook for about 30 seconds, or until the edges turn golden.

4. Loosen the crepe, flip it, and cook the other side for an additional 15–30 seconds until golden.

5. Transfer the cooked crepe to a plate and repeat the process until all the batter is used. Stack the crepes as you go to keep them warm.

Assembling the Crepes

1. Allow the crepes to cool slightly before filling.

2. Place 2–3 tablespoons of JK Coconut Sambol in the center of each crepe.

3. Gently roll the crepe around the filling.