Sri Lankan Crepes (Pancakes/Suruttappam)

Ingredients:

Wrap:
All Purpose Flour - 1 1/2 Cups
Cornflour - 1 Tbsp

Lightly Beaten Egg - 1

Sugar - 1 Tsp

Fresh Milk - 1/2 Cup

A Pinch of Salt
Water as needed

Sweet Coconut Filling:
Freshly Shredded Coconut - 1 1/2 Cups

Kithul Jaggery (or packed brown sugar) - 1/2 Cup

Chopped Cashew Nuts - 1/4 Cup

Cardamom Powder - 1/2 Tsp

A Small Stick of Cinnamon 

A pinch of Salt

Butter 1 Tbsp

Method:

1. Prepare the batter for the wrap. Add enough water and whisk the ingredients until it is smooth and lump free. The consistency should be spreadable; neither too thick nor too thin.

2. Grate the jaggery and transfer it to a saucepan. Place the pan on medium low flame and let the jaggery melt.

3. As it starts to melt add the shredded coconut and mix well. Keep mixing until all of the coconut is coated well. 

4. Then add chopped nuts, cinnamon, cardamom powder and salt. Cook for few minutes and remove from heat. Let it cool.

5. Heat a nonstick skillet with butter and pour a ladle full of prepared batter. Spread in a circular motion and let it cook for a minute.

6. Once the edges start to come off, remove and place it on a clean dry plate.

7. In the middle, spoon in some coconut filling. Fold both edges inwards and roll as firmly as possible. Repeat the same process for the rest too.

8. Ready to serve with a hot cup of tea!