CREPES WITH COCONUT & PEA NUT FILLINGS

Oil to grease

BATTER:

180 gm plain floor

350 ml water

1 no egg beaten

½ tsp salt

A little green color

Method for batter:

Mix all the batter ingredients well &

strain & leave to stand for at least ½

an hour.

FILLING:

3 cups grated coconut

90 gm palm sugar/ brown sugar

3 tbsp peanuts (roasted & chopped)

½ tsp cardamom powder

1/4 tsp ghee

Method for fillings:

Heat up ghee & lightly fry coconut

until nice smell comes & keep a side.

Boil palm sugar with little water add

in coconut, peanuts & cardamom powder

mix into thick form & leave it to cool.

METHOD:

Heat up non-stick pan, grease

little oil, pour 1 scoop batter in

 pan, tilt pan quickly to form a

thin pancake, cook on low heat

until set. Remove from pan, put

1 tbsp filling on pancake & roll

up tightly like spring roll.

Serve hot or cold as a snack.