SERVING PORTION - 01
FOR FOLHI (CREPES)

FOR FOLHI (CREPE) FILLING

ROSE CREMEUX

� Place all the ingredients in a bowl and with the help of hand blender whipped it, keep it in chiller, take a spoon and scoop it out.  

FOR BERRY COMPOTE

� Place the all the berries in a saucepan. Add the sugar and juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries are all soft 

METHOD

FOR FOLHI (CREPES)

� Take a bowl, put the flour in it, add salt and sugar and mix it well, slowly pour the both the milk and with help of whisk mix it well until it gets smooth.

� Heat a pan add butter, check the temperature of pan, when it gets moderate hot, pour the batter, and make a crepe of it.� Keep a side and let it cool.

FOR FOLHI (CREPE) FILLING

� Heat a pan and put jaggery in it, make a thin caramel of it and pandan leaves, cardamon and cinnamon powder, add fresh desiccated coconut and mix it well.

� Cool it and make finger shape size of mixture.

� Flattened the crepes and place the mixture on it, roll it like cannoli.

� Add coconut milk to make it smoother.

� With the help of piping bag, pipe it on a soup bowl like Island shapes.

Recipes Courtesy:

Khemraj Bhatt

Executive Sous Chef 

OBLU SELECT AT SANGELI, Maldives. 

These exclusive vegetarian Recipes and Photographs are from the kitchen of �Simply Veg�, the exclusive vegetarian and vegan outlet. �Simply Veg� is a vegetarian gastronomical restaurant in the Maldives, with a different, joyful, experimental cuisine and culture.