Desserts 🤖 AI Generated

Martabak Overload: Crispy Indonesian Pancake

Indulge in Indonesia's beloved stuffed pancake—crispy, golden, and bursting with chocolate, cheese, and peanuts. This Fat Switch version cuts 40% of calories by using phyllo sheets and egg white batter, while keeping every bit of that irresistible crunch and richness.

20m

Prep Time

25m

Cook Time

Servings

348

Calories

18g

Protein

🛒 Ingredients

✓ 3 sheets phyllo pastry (thawed if frozen)
✓ 1 whole large egg
✓ 2 large egg whites
✓ 1/4 cup all-purpose flour
✓ 1/4 cup low-fat milk
✓ 1 tsp vanilla extract
✓ 1/2 tsp baking powder
✓ Pinch of salt
✓ Coconut oil cooking spray (for phyllo)
✓ 1.5 oz low-fat cream cheese, softened
✓ 2 tbsp 2% evaporated milk
✓ 1 tsp honey
✓ 3 tbsp unsweetened cocoa powder
✓ 1/4 cup roasted peanuts, roughly chopped
✓ 2 tbsp shredded low-moisture mozzarella
✓ 1/4 tsp ground cardamom (optional, traditional)

👨‍🍳 Instructions

1. Prepare the Filling: In a small bowl, combine softened low-fat cream cheese, evaporated milk, and honey. Whisk until smooth. Fold in cocoa powder until fully incorporated. Gently stir in chopped peanuts and shredded mozzarella. Set aside.

2. Make the Batter: In a medium bowl, whisk together 1 whole egg, 2 egg whites, vanilla extract, and low-fat milk until fully combined. In another bowl, sift together flour, baking powder, and salt. Fold dry ingredients into wet ingredients until just combined; a few small lumps are fine.

3. Assemble the Phyllo Base: Lay 1 sheet of phyllo on a flat work surface. Lightly spray with coconut oil. Repeat with 2 more sheets, stacking them. You now have a sturdy, layered base.

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4. Layer the Batter: Pour half of the batter onto the phyllo stack, spreading evenly with a spatula to cover most of the surface, leaving a 1-inch border. The batter will soak slightly into phyllo—this is normal.

5. Add the Filling: Distribute the chocolate-peanut-cheese filling evenly across the batter layer, leaving margins. Drizzle any remaining batter over the top for extra coverage and crispiness.

6. Cook on Stovetop (First Side): Heat a 10-inch non-stick skillet or cast-iron pan over medium heat. Spray lightly with coconut oil. Carefully transfer the assembled martabak into the pan. Cook for 8–10 minutes until the bottom is golden brown and crispy. Resist the urge to flip too early—golden color signals readiness.

7. Flip & Cook Second Side: Using a wide spatula and your other hand to support, gently flip the martabak. Cook the second side for 6–8 minutes until equally golden and the filling is warm throughout. Reduce heat to medium-low if browning too quickly.

8. Cool & Slice: Transfer to a cutting board. Let rest for 2 minutes, then slice into 4 equal wedges using a sharp knife or pizza cutter (a serrated knife works best). Serve warm.

📊 Nutrition per Serving

Calories348 kcal

Protein18g

Carbohydrates52g

Fat12g

Fiber3g

🏷️ Tags

#Indonesian martabak recipe#low-calorie dessert pancake#crispy phyllo dessert

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