Ingredients
For the filling-
Grated Coconut (Narkel Kora): 3cups
Jaggery (Gur): 1cup
Cardamom powder (Elaich): 1/4 teaspoon
For the crepes-
Wheat flour (Maida): 1cup
Seomlina (Suji): 1/2 cup
Rice flour (Chal guro): 1/2cup
Milk (Dudh): 1cup
Sunflower oil for frying
Preparation
For the filling-
In a wok heat the jaggery, as it start melting add the coconut Put in the cardamom powder and stir till the coconut mixes well with the jaggery Cook till the coconut feels sticky Take out of flame and keep aside
For the crepes-
Add all dry ingredients together and mix well Pour the milk with constant stirring to avoid lump formation, the batter should be smooth and freely flowing (add excess milk if required) Heat a frying pan (preferably non-stick) and pour in 1 tablespoon on oil, spread it with a kitchen paper Take a small bowl of batter and spread it evenly on the pan to make a round shape, do it quick before the batter sets Place the filling lengthwise at the center of the crepe Fold the crepe from both sides and wait till it turns light brown
