Alle belle (coconut-jaggery crêpes)

Ingredients

• 1 cup maida (refined flour)
• 1 egg
• 1¼ cups milk
• Pinch of salt
• 2 cups grated coconut
• ¾ cup grated palm jaggery
• ¼ tsp cardamom powder
• Butter or ghee for the pan

Method

1. Cook the coconut and jaggery with 2 tbsp water on low heat until the jaggery melts and the mixture is moist but not runny. Add the cardamom and cool.
2. Whisk the flour, egg, milk and salt to a smooth, thin batter. Rest for 15 minutes.
3. Heat a non-stick pan, grease it lightly and pour in a ladle of batter, swirling it thin. Cook until set and lightly spotted, then turn briefly.
4. Place 2 tbsp filling along one side of each crêpe, fold in the sides and roll up.
5. Serve warm or at room temperature.