I finally found the time to make patko this morning. Can’t remember if you’re familiar with these treats – slightly sweet crepes made from cassava flour and stuffed with freshly grated mature coconut. these are among my favorite merienda . Used to buy them almost every afternoon from one of the food stalls in front of “Central,” the elementary school where my mom taught. I got a discount; the owner is one of my aunts’ mother-in-law.
I guess you can still make them using regular flour, but the cassava flour gives them that chewiness that’s part of their charm. I didn’t have freshly grated coconut (obviously!) but the frozen version was fine. I added sugar to the batter, but other folks add (brown) sugar to the coconut filling. Your call. Here’s the recipe i used; just replace the regular flour with cassava.
While rummaging in my cupboard, I found a small bottle of coco jam that I’d forgotten I had. I looked at the coco jam and then the crepes and thought, “sweet!” The result was almost as good as the crepes I enjoyed in paris oh so many years ago (at one of the restaurants near the Champs-Elysees).