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Pol Pani (Coconut Treacle) Pancakes is another traditional dish that you'll find in Sri Lanka. You might hear people calling them pancakes, but they're basically crepes because they're really thin!

They're perfect for breakfast, dessert, or whenever you're craving something sweet.

Ingredients Used To Make Pol Pani Crepes

Here are some quick notes about the butter cake ingredients that you will need to make this recipe:

Pol Pani (Coconut Treacle) Filling

Shredded Coconut: Shredded Coconut gives a rich, flavorful taste, and moist texture to this recipe. It contains a healthy amount of fat as well.
Cardamom Powder: Cardamom has a strong, warm flavor that is both spicy and sweet! Some people say that it has a mint or lemon taste. If cardamom is unavailable, consider Cinnamon, or Nutmeg.
Vanilla: Vanilla extract makes the filling more sweet.
Jaggery: Jaggery is the hallmark of this recipe! It's a sweetener and is commonly made from Kithul sap in Sri Lanka. If jaggery is unavailable, sugar works just as well.

Batter

Ingredients necessary to prepare the mixture for pol pani pancakes - Serendip Delights Pol Pani Pancakes (Coconut Treacle Stuffed Crepes) Recipe

Coconut Milk: Coconut Milk is a staple ingredient in Sri Lanka and adds a distinct flavor that makes these crepes stand apart from traditional crepes. Full-fat coconut milk is preferred but if unavailable, you can substitute it with a combination of half-and-half or heavy cream and water to achieve a similar texture.
Turmeric: Turmeric adds a classic and beautiful golden hue to the crepe. Use it sparingly to avoid overpowering the other ingredients. If unavailable, you can make the crepe without it.

Tips For Making Pol Pani Crepes

Preheat the Pan: Ensure that your pan is preheated to the correct temperature before pouring the batter. A high heat is generally suitable for cooking these crepes without them sticking or tearing.
Adjust Heat as Needed: If your crepes are falling apart or have holes, the pan may be too hot. Lower the heat slightly to allow the batter to spread evenly and cook properly. If the crepes are sticking to the pan, it may be too cold. Increase the heat slightly to encourage proper browning and prevent sticking.
Use the Right Pan: While crepes can be made in stainless steel pans, it's easier to use a non-stick pan to prevent sticking and tearing. If using stainless steel, ensure it's heavy-bottomed and well-greased before each crepe to prevent sticking.
Cooking Time: Allow the crepe to cook for about 1 minute on the first side until it appears slightly sticky. Use a large spatula to flip the crepe gently, avoiding tearing or breaking. Don't leave the crepes unattended due to the high heat on the pan.
Browning: Crepes may not brown as uniformly as pancakes but should have lightly browned edges and some speckles. If your crepes aren't browning, adjust the heat slightly to achieve the desired color.

Storing Leftover Pol Pani Crepes and Meal Prep

If not eaten immediately, you should store the leftover crepes in the fridge. The crepes will stick together, so put a piece of parchment paper between each crepe and store them in an airtight container. Refrigeration can also prolong their freshness for a few days. Thaw any frozen crepes and heat them up in a pan. If the crepe has dried out, place a lid over the pan to keep the moisture in.

More Sweet Sri-Lankan Dessert Recipes

Did you enjoy this Pol Pani Crepes recipe? If so, here are some more delicious recipes that you might want to try.

Pol Pani Pancakes (Coconut Treacle Stuffed Crepes)

These thin, coconut-flavored crepes are filled with sweet coconut treacle (pol pani). Commonly referred to as pancakes in Sri Lanka, they're perfect for breakfast, dessert, or whenever you're craving something sweet!

Ingredients

1 cup flour (all-purpose)
1/2 cup coconut milk
1 cup water
1/4 tsp baking powder
1/4 tsp turmeric powder
2 cup shredded coconut
2 tbsp dark sugar syrup
1/2 tsp cardamom powder
1/2 tsp salt
1 cup sugar

Instructions

Heat. Heat a saucepan over medium heat and add 2 tbsp of sugar. Allow it to melt and caramelize for about two minutes.
Mix. Pour 3 tbsp of hot water into the saucepan with the caramelized sugar and mix well until the sugar dissolves completely.
Prepare Filling. Once the sugar has dissolved, add a pinch of salt and cardamom powder. Mix in the shredded coconut until well combined.
Prepare Crepe Batter. Combine flour, salt, baking powder, and turmeric powder in a mixing bowl and mix well. Gradually add coconut milk and water to prepare the batter, aiming for a smooth and fluid consistency that is pourable but not too thin or thick.
Cook Crepes. Cook the batter in a greased pan until golden brown on both sides.
Spoon Filling. Place the pol pani filling onto the cooked crepe.
Roll Crepes. Gently fold the edges of the crepe over the filling. Then, starting from one end, carefully roll the crepe into a tight cylinder, ensuring that the filling is securely enclosed.
Serve. Serve the hot pol pani crepes and enjoy! They pair wonderfully with a cup of tea and ripe bananas.