What's hiding inside these pancakes?

At first glance, they look like delicate pancakes. But take a bite and you'll discover a fragrant filling of freshly grated coconut, sugar and cardamom tucked inside. These sweet coconut-filled crepes are light, comforting and incredibly easy to make with everyday ingredients.

Perfect for breakfast, tea time or even dessert, they come together in minutes and are best enjoyed warm, when the coconut filling is soft and aromatic.

Ingredients

For the crepes:

• 1 cup maida (all-purpose flour)
• 2 eggs
• Salt to taste
• 1¼ cups milk
• Butter or oil, for greasing the pan

For the filling:

• 2 cups freshly grated coconut
• ½ cup sugar (adjust to taste)
• ½ teaspoon cardamom powder

Preparation

Prepare the crepes

• Add the maida to a mixing bowl.
• Crack in the eggs.
• Add salt to taste.
• Pour in the milk and whisk until you have a smooth, thin batter.
• Heat a lightly greased non-stick pan over medium heat.
• Pour a ladleful of batter into the pan and swirl to spread it into a thin, even circle.
• Cook until the edges begin to lift, then flip and cook the other side briefly. Repeat with the remaining batter.

Prepare the filling

• In a bowl, combine the grated coconut, sugar and cardamom powder.
• Mix well until evenly combined.

Assemble

• Place 2–3 tablespoons of the coconut mixture on one side of each crepe.
• Roll the crepe tightly around the filling.
• Serve warm.

Soft, lightly golden and filled with sweet coconut, these rolled pancakes are a timeless homemade treat that pairs beautifully with a cup of tea or coffee.