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Dutch Indo Crêpes with Palm Sugar (Dadar Belanda) Recipe

Dutch Indo Crêpes with Palm Sugar (Dadar Belanda) Recipe

Dutch Indo Crêpes with Palm Sugar (Dadar Belanda) Recipe

Several hundred years of Dutch occupation had profound effects on Indonesia’s cuisine. However, in the years since independence, many foods whose roots are found in the colonial period are now thought to be purely Indonesian since the younger generations cook and eat them without realizing the impact of history on their cuisine. Dadar Belanda is similar to French crêpes dish although the condiments used are unique to Indonesia. This dessert is a source of fond memories as I recall sharing these crépes with my parents and sisters at a mountain top resort in Indonesia called Puncak Pass. With the cold winds blowing and overlooking the lush tea bushes, we enjoyed these crêpes with a steaming cup of robust Javanese coffee.

Ingredients :

    • 5 large eggs (2 whole and 3 just the whites)
    • 1 cup (250 ml) milk
    • 1/8 teaspoon salt
    • 3/4 cup (150 g) all-purpose flour
    • 1 teaspoon vanilla extract
    • 1/2 tablespoon butter for the glaze + 4 tablespoons for the crêpes
    • 3 tablespoons dark brown sugar or maple sugar (or Indonesian palm sugar)
    • 11/2 tablespoons water
    • Confectioners sugar for dusting

Method :

    1. Whisk the eggs, milk, salt, flour, and vanilla in a large mixing bowl until smooth.
    2. Heat a non-stick pan over medium high heat and melt 1/2 tablespoon of butter. Once the butter has melted, pour a medium sized ladle of the batter into the pan and quickly move the pan around to spread the batter evenly to form a thin coat. Cook on the first side for about 1 minute before using a flat spatula to flip over and cook for another 30 seconds. Both sides should be lightly golden. Repeat the above steps until the batter is gone.
    3. Arrange the pancakes on serving plates.
    4. In a small bowl, microwave the dark brown sugar and water for 45 seconds; stir until it has a smooth, syrup consistency. Alternatively, boil the Gula Jawa and water in a small pot, stirring until dissolved. Add 1/2 tablespoon of butter and mix thoroughly. Drizzle the syrup over the crepes and dust with confectioners sugar. Serve immediately.