Here's what "M" had to say about it
For a change, this challenge will be different. You will be getting 3 ingredients and you have to use them all. It is not necessary that you use them in equal proportions. But the end thumb rule is, for a person who eats the final product, he/she should be able to identify all the 3 ingredients on his/her own.
The ingredients are Dates, Jaggery, Coffee (ground).
Here's what I made for this challenge.
Dates Crepe with Pear-dates Compote and Coffee Cream Sauce
When I think of dates, the recipe I almost involuntarily think of is dates chutney aka the sweet chutney we get for chaats. If the challenge ingredients were just dates and jaggery I would have surely opted for the chutney. But the moment I laid eyes on the third ingredient: coffee, I knew my recipe was going to be a dessert or a breakfast. I can safely say that the meal I enjoy the most in a day is breakfast, be it the simple toast/jelly or an elaborate weekend spread. And ofcourse always with a cuppa java, unadulterated (i.e no cream, no sugar !!)
I wanted to make sure I maintain the individuality of each of the ingredients yet make sure they complement each other well. Coffee has one of the stronger flavors and I kept it distinct by using it in the sauce. I used dates and jaggery in both the crepe and the pear compote to sweeten the dish. Though the ingredient list and the method looks a bit long, its actually quite simple. If the pear compote and coffee sauce are made ahead of time its just a matter of whipping up the crepe batter. This dish is a pretty delicious and sweet treat. Or if you would like it as a breakfast serve it with scrambled eggs or poached eggs on the side. Now that Mother's day is just around the corner, I think this will be a great dish for a Mother's day brunch !!
- Jaggery water: Most of the times I find that jaggery is contaminated with dirt. Dissolve 1/4 cup jaggery in 1/4 cup water. Boil until jaggery dissolves. Filter to remove dirt. Reserve 2 tbsp of this if using it for the compote.
- The amount of jaggery listed here makes this dish a pretty sweet one. So adjust the jaggery according to the sweetness you'd like.
- I use food processor to make the crepe batter. But mixing it buy hand works just fine as well.
- For the coffee sauce I use instant coffee dissolved in just enough hot water. Freshly brewed coffee can also be used. Adjust the strength according to taste.
- I had pears on hand, so used it for the compote but feel free to use any fruit that you like.
- Both coffee sauce and pear compote can be made ahead of time and refrigerated. Though warm before serving.
8 dates (pitted)
1/4 cup jaggery water (reserve 2 tbsp for the pear compote, if using)
1/2 cup unbleached all-purpose flour
1/2 - 3/4 cup milk
1 tbsp melted butter
Salt, a pinch
1 pear, diced (ripe but firm)
1/4 cup dates (pitted, coarsely chopped)
2 tbsp jaggery water (optional)
1 tsp lemon
1 tbsp butter
1/4 cup semi-sweet chocolate chips
1 tbsp instant coffee (see notes)
1/4 cup heavy cream
- Boil dates with jaggery water for a few minutes - just until dates get tender.
- Let it cool. Grind to a smooth paste. Set aside.
- Mix flour and salt. Set aside
- In a food processor combine eggs and dates paste. Pulse for a few seconds.
- Add the flour and keep the processor on.
- Slowly pour milk starting with 1/4 cup and keep adding until the flour is incorporated and the batter is of a pouring consistency.
- Finally add melted butter and transfer it to a bowl.
- Heat a griddle or a crepe pan. Brush with a bit of melted butter.
- Pour a ladle full of the batter. Swirl the pan to make thin circle of even thickness.
- Cook for a few minutes, until the bottom browns. Flip, cook for a few seconds.
- Fold and transfer onto a plate.
- In a saute pan, combine pear, dates and jaggery water if using.
- Saute for a few minutes just until the pear gets tender and all the ingredients are well combined.
- Remove from heat, add lemon juice. Stir. Set aside.
- Combine all the ingredients under coffee sauce in a pot.
- Heat until all the ingredients mix well and the sauce gets a smooth consistency.
- Remove from heat. Set aside.
- Place 2 crepes on a plate.
- Scoop a spoonful or two of the pear compote onto the crepe.
- Drizzle with coffee sauce and serve.