Goa x France
Bebinca crêpe cake
Goa's layered coconut sweet, built crêpe by crêpe. Christmas, one thin layer at a time.
120 minTime
6 gProtein each
mildSpice
Seven layers, or sixteen3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original335kcal
6 gprotein
1 gfibre
120minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Warm the coconut milk gently with the jaggery and sugar until dissolved. Cool.
- 2Whisk the eggs and yolks, add the coconut mixture, nutmeg, cardamom and salt, then whisk in the maida. Thin with milk to the texture of pouring cream. Strain and rest 30 minutes.
- 3Heat a 20 cm non stick pan, brush with ghee, pour in 3 tbsp batter and swirl. Cook on medium 1 minute until the base is deep brown, flip for 20 seconds.
- 4Stack the crêpes brown side up, brushing each with a little ghee. Make about 16.
- 5Press gently with a plate, cover and chill for at least 2 hours.
- 6Trim the edges and cut into thin wedges. Serve at room temperature.
Serve it like this
Lay a thin wedge on its side so the stripes show, with a spoon of thick coconut cream or vanilla ice cream beside it.
