For the Pancakes –
1 cup flour
1 egg, beaten
A pinch of salt
1 tbsp. sugar, optional
Put all the ingredients except the milk in a mixing bowl. Mix well. Add milk gradually to get the batter to the consistency ideal for making crepes. It should flow smoothly but should also be able to coat the back of a spoon.
Brush some oil on the pan.
Ladle the batter onto the pan and swirl the pan around to spread the batter. When the top of the crepe is no longer sticky, flip it over. Once this side has cooked as well, take it off the pan.
Repeat the oiling of the pan after each crepe is taken off and continue with the rest of the batter.
For the filling –
Freshly grated coconut (about 1/2 a coconut)
Grated Goa jaggery, to taste
Mix both adjusting the amount of jaggery to get the desired amount of sweetness.
To assemble the pancakes –
Once the crepes have cooled, spoon some of the filling onto the crepe and roll it up, making sure to tuck in the sides to stop the filling from falling out.
The pancakes are now ready to serve.
This recipe has been linked up with –
Decidedly Healthy or Horridly Decadent Saturday Party
Fun with Food Friday
Do stop by and check what the others have made.