Sri Lankan Coconut Pancakes

Sri Lankan Pancakes are crepes stuffed and wrapped with a sweet coconut filling made of caramelized sugar or treacle with freshly grated coconut. It has a very unique flavour and it is one of my favorites when I was a child. These are a great addition to the evening cup of tea or brunch. 

Ingredients

For the crepe

2 cups all purpose flour
2 eggs
1 tbsp sugar
1/4 tsp salt
a pinch of Turmeric powder (optional)
1 1/2 cups milk/ water (this is approximate, add as needed)

For the sweet coconut filling 

1 1/2 cups freshly grated coconut 
2/3 cup brown sugar (150g) 
1/4 cup water
2 cardamom pods
pinch of salt

Directions

1. Put all the ingredients in a blender and blend for few seconds until everything together forms into a lump free batter. (add enough milk or water to adjust the thickness. it shouldn't be too thick neither too thin)
   
   
2. Meanwhile prepare the coconut filling. Heat a pan over medium heat and add the brown sugar and let it get browned or caramelized. Once the sugar start to dissolve and turns into a nice dark brown colour, add the water and stir well. 
   
   
3. Add the cardamom pods and let it come to a boil. When it is boiling, gradually add the coconut and mix well. Cook for 2-3 minutes. Transfer to a bowl later.
   
4. Heat a skillet or a crepe pan over medium heat. When the pan is hot enough, brush some oil to the pan and pour some batter in to the middle of the pan. Start swirling the batter immediately to spread on to the surface of pan.
   
   
5. Cook for until it becomes slightly golden in colour. Then flip it other side and cook for only 20 seconds. Transfer to a plate. 
   
6. Place enough coconut filling into the centre and roll while it is hot. (when it is cool, it will be difficult to seal it). Repeat the same with the rest. Your coconut pancakes are ready! Enjoy!

Notes:

• Kithul treacle or Jaggery also can be used in place of sugar. If Jaggery is used, add 75g of grated Jaggery. If treacle is used, use 1 1/4 cups of treacle.