Sweet Rava Dosa with Pear Compote, Mascarpone, and Coconut Rum Caramel Sauce

Ingredients

• Pear Compote
• 1/2 tbsp Butter or Smart Balance (vegan butter)
• 2 tbsp Brown Sugar
• 2 Ripe but firm Bartlett Pears (sliced)
• 1 tbsp Rum
• 1 Star Anise
• 3 Cardamom Pods
• Sweet Rava Dosa
• 1 cup semolina
• 1 1/2 tbsp sugar
• pinch salt
• 2 cups water
• Coconut Rum Caramel Sauce
• 1/2 cup sugar
• 1 tbsp water
• 1/2 cup coconut milk
• 1 tbsp rum
• 1/8 tsp salt
• 1 tbsp butter or Smart Balance (to make if vegan)
• Cheese Spread
• 1/2 cup Mascarpone or Vegan Cream Cheese
• 3 tbsp powdered sugar

Instructions

2. Toss all the ingredients into a saute pan and cook on medium heat for about 10-15 minutes. Stir occasionally. Set aside until the crepes are ready.
4. Mix all the ingredients in a medium bowl. Let sit for about 8 minutes.
5. Meanwhile, preheat a nonstick skillet (it works better than a saute pan making the crepe much easier to flip) with 1 tbsp of oil for about 7 minutes on medium heat. Crank up the heat to high for the last minute. (make sure the pan does not smoke).
6. Shake the pan a little to scatter the oil.
7. Stir the semolina batter really well. Scoop about 3/4 cup of the batter and pour onto the hot skillet. There is a trick to the batter, don’t dump the entire amount onto one spot on the skillet. Quickly pour a little bit of batter in lots of different spots, connecting the different spots with new pours, so that you get a thin layer of batter that fills the entire bottom of the skillet. As the batter lands on the skillet, it will sizzle and create holes as the pancake forms. Fill in the large holes if tiny bits of batter. You will end up with a beautiful lacey pattern.
8. Let cook on high heat for about 3-4 minutes. You will know the crepes are ready to flip when the edges turn brown and lift up slightly. If the crepes are getting too brown, lower heat to medium high.

10. Mix sugar and water in a sauce pan and heat on medium heat. Stir a couple of times and then stop stirring. Let sugar cook undisturbed. When the sugar turns a deep golden brown (about 7-9 minutes), add coconut milk and stir. The sugar will clump up but that’s not a problem.

    ** Keep an eye on the sugar it can go from brown to burned in no time! And watch out, it’s hot!

11. Stir in the the rest of the ingredients. Stir until the sugar clumps dissolve back into the liquid and you have a nice sauce.
13. Stir together cheese and sugar.
15. Spread 2 tbsp of cheese spread on the underside of each crepe and top with a quarter of the pear compote.
16. Fold the two sides of the crepe over the filling to create a roll. Turn the seam toward the bottom of the plate.
17. Drizzle with caramel sauce.

Nutrition

• Calories: 398
• Carbohydrates: 58
• Protein: 7
• Fat: 16
• Saturated Fat: 11
• Polyunsaturated Fat: 0.3
• Monounsaturated Fat: 1
• Trans Fat: 0.1
• Cholesterol: 29
• Sodium: 93
• Potassium: 199
• Fiber: 3
• Sugar: 33
• Vitamin A: 365
• Vitamin C: 3
• Calcium: 52
• Iron: 2