Trinidadian Flädle with a Caribbean Twist

Ingredients

Trinidadian Flädle differs from the original German version by incorporating Trinidadian flavors and ingredients. The traditional German crepes are transformed with the addition of Caribbean spices like curry powder and thyme. The filling is also adapted to include sautéed vegetables commonly found in Trinidadian cuisine, such as bell peppers, onions, and tomatoes. Lastly, the dish is served with a tangy tamarind chutney, which adds a distinct Trinidadian twist to the overall flavor profile. We alse have the original recipe for Flädle, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 large eggs 2 large eggs
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 tomato, diced 1 tomato, diced
• 1 scotch bonnet pepper, seeded and minced (optional for heat) 1 scotch bonnet pepper, seeded and minced (optional for heat)
• Tamarind chutney, for serving Tamarind chutney, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 4g
• Carbohydrates (total, sugars): 24g, 4g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a mixing bowl, whisk together the flour, coconut milk, eggs, curry powder, dried thyme, and salt until smooth. Let the batter rest for 10 minutes.
2. 2.
   Heat a non-stick skillet over medium heat and brush it with a small amount of vegetable oil.
3. 3.
   Pour 1/4 cup of the batter into the skillet, swirling it around to evenly coat the bottom. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for an additional 1-2 minutes. Repeat with the remaining batter.
4. 4.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
5. 5.
   Add the bell pepper, tomato, and minced scotch bonnet pepper (if using) to the pan. Sauté for 3-4 minutes until the vegetables are tender.
6. 6.
   To assemble, place a spoonful of the vegetable filling onto each crepe and roll it up tightly.
7. 7.
   Serve the Trinidadian Flädle with tamarind chutney on the side.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Scotch bonnet pepper — Adjust the amount according to your spice preference. Be cautious when handling and mincing the pepper, as it can be very spicy. Consider wearing gloves or washing your hands thoroughly afterward.

Tips & Tricks

• If you prefer a thinner crepe, add a little more coconut milk to the batter.
• Experiment with different vegetable fillings, such as spinach, mushrooms, or plantains, to add variety to the dish.
• For a sweeter twist, drizzle the crepes with a touch of honey or maple syrup before rolling them up.
• If tamarind chutney is not available, you can substitute it with mango chutney or a tangy fruit salsa.
• Make a larger batch of crepes and freeze the extras for later use. They can be easily reheated in a skillet or microwave.

Serving advice

Serve Trinidadian Flädle as a main course accompanied by a fresh green salad or steamed vegetables. Garnish with chopped fresh herbs like cilantro or parsley for added freshness.

Presentation advice

Arrange the rolled crepes on a platter, overlapping slightly to showcase their vibrant colors. Drizzle the tamarind chutney over the top and sprinkle with additional minced scotch bonnet pepper for a touch of heat. Serve with a side of salad or vegetables for a visually appealing presentation.