Rice Crepes Stuffed With Spiced Poached Pears (Stuffed Aapams)

• poached pears.
• 3 anjou or concord pears
• 1/2 cup brown sugar
• 2 star anise pods
• 4 cardamom pods (intact seeds only)
• 1/2 cup water
• Juice of 1/2 lemon
• Aapam crepes
• 1 cup basmati rice
• 1/3 - 1/2 cups confectioners sugar
• 1 teaspoon baking powder
• 1 tablespoon lemon zest
• stick of cold butter to grease the pan
• 2 cups water

1. peel the pears & remove the stringy central core & the seeds. Quarter & then slice into 1/4 inch thick pieces.
2. In a saucepan, combine the brown sugar, water, star anise & cardamom seeds & heat to dissolve the sugar. When the sugar is completely dissolved and the mixture has reached a boil, Add the pears, lower the heat to a simmer & gently cook the pears till soft but not mushy. Add the lemon & set aside to cool.
3. Wash & soak the Basmati rice in adequate quantity of warm water for about 3 hrs till its softened.
4. Transfer the soaked basmati with as little water as possible to a blender jar & grind completely into a very smooth (& extremely thick) paste (it'll have the consistency of wet concrete). Add a cup of water to dilute the paste & give it a whirl in the blender to dislodge the thick rice paste. Transfer the batter into a container. lightly scraping out the sides of the jar.
5. Add the second cup of water to the blender jar & completely wash out the remaining rice sticking to the sides, lid & blades of the jar. Transfer this liquid to a separate container & SAVE.
6. Transfer this washed out rice liquid to a saucepan and bring to a boil. The liquid will take on a syrupy appearance, due to the starch swelling up (similar to what happens when you cook oats). Remove from the stove & strain this liquid into the batter. Stir to eliminate lumps. The consistency should be like that of crepe batter. (should have a yield of about 3 cups (~ 24 oz) of batter.
7. Add the confectioners sugar (adjust to your personal level of sweetness), baking powder & the lemon zest and stir in.
8. Heat a 6 inch nonstick skillet over the gas.
9. Rub the melted butter over the surface of the skillet to season it. Wipe uniformly over the hot surface using a paper towel.
10. Using a (1 oz) coffee scoop spoon, pour 2 scoops of the batter ( stir the batter well before using each time, the rice tends to sink to the bottom) into the skillet. Using the wrist, swirl the batter around the base & the sides of the skillet to coat evenly. Cover & cook over a medium heat for about 1-2 minutes till the edges begin to brown & leave the surface of the skillet & the batter in the center of the pan has set into a 'pillow'. Gently dislodge the crepe from the sides of the skillet & slide it onto a serving plate.
11. Spoon the poached pears onto the center of the crepe, Drizzle with extra poaching liquid if desired. Fold over & serve warm.
12. Repeat steps 7-9 for the remaining batter.

brown sugar, anise pods, cardamom pods, water, lemon, crepes, basmati rice, confectioners sugar, baking powder, lemon zest, cold butter, water

Taken from food52.com/recipes/14439-rice-crepes-stuffed-with-spiced-poached-pears-stuffed-aapams (may not work)