Patishapta- Indian Crepe with Cardamom Coconut Filling, Drizzled with Date Syrup

April  8, 2012
3 Ratings
  • Makes 12
Author Notes

Patishapta is a staple during the winter harvest season in my home state of West Bengal in India. The entire state celebrates the harvest by cooking a variety of dishes that showcase the season's bounty. One of the ways in which we celebrate is by making lots of sweet dishes using the freshly harvested date palm jaggery. Every home whips up lots of these desserts and then follows a round of visiting friends and family and sharing and exchanging of these sweets. You get to eat a LOT of good food during this time!
Since I didn't have access to this fresh jaggery, I came up with the idea of making the date syrup, which is probably its closest substitute. Making the soft crepe blanketed around the aromatic coconut filling and drizzled with the warm syrup is a wonderful way for me to keep the celebration alive, even though I am far, far away from home! —Madhuja

Test Kitchen Notes

Madhuja’s crepes are absolutely fantastic. They are tender delicate things, but with a crisp edge from the coconut oil, and the perfect whisper of cardamom to carry you east. Each step is easy as can be, and broken out very clearly in the directions. The coconut filling has a perfect level of sweetness, though the crepes are delicious without it if you have non-coconut eaters in your midst. The syrup – well, that date syrup is nothing short of magical. I would happily eat the entire batch had I no shame and a better metabolism. As it was, I shared with neighbors ages 2 to 38 and all gave rave reviews. —aargersi

What You'll Need
  • 25 Medjool dates, pitted and roughly chopped
  • 4 cups hot water, divided
  • 1/8 teaspoon Kosher salt
  • 1 cup Dessicated, unsweetened coconut flakes
  • 1/4 cup sugar
  • 1/4 teaspoon cardamom powder
  • 1 pinch Kosher salt
  • 1/2 cup Milk (I used 1%)
  • 1 cup All purpose flour
  • 2 tablespoons rice flour
  • 2 tablespoons semolina
  • 1/4 cup sugar
  • 1 teaspoon Kosher salt
  • 2 cups Milk (I used 1%)
  • 1/4 teaspoon cardamom powder
  • Coconut oil, for cooking
  1. Let's make the syrup first! Add the dates and 2 cups of hot water to a glass bowl and microwave on high for 5 minutes. Now pour the mixture in a food processor and add the rest of the 2 cups of hot water. Blend until the mixture is very, very smooth.
  2. Line a strainer with cheese cloth and strain the date pulp through it. You will have to twist the cheese cloth around the pulp to get most of the liquid out. You should have about 2 cups of liquid after the straining.
  3. Pour the 2 cups of liquid into a small pot, add 1/8 teaspoon of salt and on medium heat, reduce it until it is about 1/2 cup. Set aside.
  4. Let's make the filling now! On medium heat, toast the coconut in a small pan until they turn a light golden brown. Add the sugar, cardamom powder, pinch of salt and the milk and cook it until all the liquid is absorbed and the mixture starts getting sticky. Set aside.
  5. it's time for the crepes! Add the all purpose flour, rice flour, semolina, sugar, salt and cardamom powder in a bowl and mix well with a whisk. Gradually add in the milk and mix gently to make sure there are no lumps.
  6. Heat a non-stick saute pan with a teaspoon of coconut oil on medium heat. Add 1/4 cup of the crepe batter in the middle of the pan (don't swirl it!). It should spread to about 5 inches in diameter by itself. Cook the first side until it gets light golden brown in color (about 2 minutes) and then flip and cook the other side for about a minute or so.
  7. Once the crepe is done cooking, flip it so that the side that cooked second is facing you. Take a tablespoon of the coconut filling and spread it down the middle. Now fold one side of the crepe and press it down for a second, and then fold the other side and press it down for another second (think of folding a letter).
  8. Repeat with the rest of the batter. Serve warm, drizzled with the date syrup slightly warmed up.

See what other Food52ers are saying.

  • Shalini
  • LeBec Fin
    LeBec Fin
  • Midge
  • aargersi

8 Reviews

Shalini April 27, 2012
I haven't had these in years and years, I think my grandmother last made them for me. How wonderful that you have put this up here. Wow it would be ambitious for me to try but I want to, this is one of my favourite Bengali desserts.
Madhuja April 27, 2012
You should absolutely give it a try, Shalini! I am sure you'll do a great job! :)
LeBec F. April 9, 2012
terrific! yay cardamom and the combo of your flours!
Madhuja April 9, 2012
Thank you! Cardamom is one of my favorite spices and I try to sneak it in wherever I can!
Midge April 9, 2012
Ooh I bet these are delicious!
Madhuja April 9, 2012
They are! They are! Try them soon! :)
Madhuja April 9, 2012
Thanks aargersi! I love date syrup too!:)
aargersi April 9, 2012
Wow, these sound great - and I LOVE the date syrup!