Cooking with Lounge | Guilt-free dessert

Cooking with Lounge | Guilt-free dessert

This festive season, serve some pancakes bursting with the goodness of nuts. The chefs at Sampan, the new pan-Asian restaurant at The Suryaa, New Delhi, show us how.

Sampan Pancake

Makes 4

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4 crepe sheets

25g dates, deseeded and chopped

25g almonds, chopped

25g cashew nuts, chopped

25g walnut, chopped

25g prunes, chopped

25g dried apricots, chopped

25g palm sugar

25ml honey

25g pine nuts

1 tbsp refined oil


In a bowl, mix the dry fruits, nuts, except pine nuts, and honey. Lay a crepe on the work surface and spread 2 tbsp of the mix slightly off centre. Bring the edge closest to the stuffing over it and roll tightly.

Grease a skillet or a heavy pan and lightly grill the rolls evenly on all sides. Take off the heat and cut into small pieces and arrange on a plate. Drizzle melted honey and palm sugar on top and garnish with pine nuts.