< PreviousPlayful Cooking 175Mascarpone and Jaggery Filled Eggless Crepe CakeMakes about 14 crepesDuring the harvest festival, Bengalis prepare pitha. Pitha is not one type of sweet treat but a term used for desserts prepared using rice, jaggery (patali gur), coconut and flour. During this festival, Ma always prepares patishapta, a famous type of pitha. A runny batter of rice flour, semolina and all-purpose flour is used to prepare thin, crepe-like pancakes, which are then filled with either solid milk (kheer) or coconut mixed with jaggery. I took the same dish and gave it a little twist by styling it like a cake and filling it with a mix of mascarpone cheese and jaggery.Key Notes: The batter needs to be runny to prepare thin crepes. Allow the crepes to cool before you start layering it with the whipped mascarpone cheese. If you can’t find jaggery, you can replace it with brown sugar. Alternatively, you could serve the crepes individually with the filling. 1 cup (125 g) all-purpose flour¼ cup (44 g) fine semolina2 tbsp (19 g) rice flour 2 tbsp (24 g) granulated sugar Pinch of salt1 cup (237 ml) milk½ cup (118 ml) water 2 tbsp (29 g) ghee8 oz (227 g) mascarpone cheese¼ cup (36 g) jaggery powderFresh fruits, such as berries, pitted cherries or sliced stone fruitsPowdered sugar, for dusting In a mixing bowl, combine the flour, semolina, rice flour, granulated sugar and salt. Whisk to blend, and then pour in the milk and water. Whisk again to form a smooth batter. The batter should be runny. Add more milk if it’s too thick or add more flour if it’s too runny. Cover the bowl and let the batter rest for 30 minutes to 1 hour. To prepare the crepes, place a nonstick pan over medium heat. Brush a little bit of ghee on the pan and pour ⅓ cup (60 g) of the batter mixture into the center of the pan. Quickly lift the pan off the stove and swirl it to spread the batter into a circular disk. You could also use the back of the spoon to spread the batter. Let it cook for 1 minute on one side, until you see bubbles appearing. Flip carefully as these are very fragile and can break easily, then cook for 1 more minute. Transfer the cooked crepe to a plate. Continue cooking the rest of the crepes the same way. Once all the crepes are ready, prepare the filling. Place the mascarpone cheese and jaggery in a mixing bowl and whisk to a smooth consistency. To prepare the layered crepe cake, place one crepe on a serving plate. Spread with a little bit of the whipped mascarpone and top it with another crepe. Continue the process until all the crepes are layered and filled. Finally, spread the remaining whipped mascarpone cheese on top and garnish with fresh fruit. Dust with powdered sugar and serve. We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >