Ingredients: For the Filling

• Shredded Coconut – 3/4 Cup
• Sugar – 1/4 Cup + 1 tbsp
• Cardamom – 1/4 tsp, powdered
• Milk – 1 1/4 Cup
• Ghee 

Ingredients: For the Crepes

• Semolina Flour/Sooji – 1/4 Cup
• Milk  – 1 1/4 Cup (more or less to get the runny consistency)
• All Purpose Flour/Maida – 1/4 Cup
• Sugar – 1 tsp 
• Ghee or Oil – enough for frying.

In a bowl, soak the Semolina Flour/Sooji in the milk and keep aside for about 30 minutes. Then add the flour and sugar to it and let it rest for another half an hour or so. Whisk well and make sure that there are no lump but do not over mix. One easy way to get rid of the lumps is to strain the batter just before making the crepes. The batter will be slightly runny – just so that it spreads.

I ground the shredded coconut in the food processor to make it finer. In a pan, add the ghee and fry the shredded coconut and sugar till the mixture caramelizes. Add the powdered cardamom. Keep the heat on medium and do not forget to stir constantly or it will burn. Add the milk and and cook till all of it gets absorbed. Once again the key is to stir frequently. Keep aside.

Now, heat a small non-stick pan on medium heat add just enough oil or ghee once the pan is hot (I used a mixture of both) to coat the pan nicely. Add the batter to the pan (I used an ice cream scoop) and tilt the pan quickly and swirl the batter to create an even surface. Soon it will start to set. Now spoon in about a tablespoon of the coconut filling lengthwise a little away from the center – say about at the 1/3rd mark. .Now using your spatula, cover the filling with the crepe and keep rolling. Or you can just put the filling in the center and fold the crepe from both sides.  Before you start rolling you might wanna take a tiny peek to see if it is turning golden brown.

Serve Warm. This recipe made about 4-5 crepes. But I had some filling leftover.

Note: You can use a paper towel to coat the pan evenly with oil.