Ingredients :

1 cup plain all-purpose flour
1 pinch salt
1 large egg
1 egg yolk
1 1/4 cups milk
1 tablespoon melted butter
1/4 teaspoon ground cardamom
For the Filling
1 1/2 cups freshly grated coconut
3/4 cup chopped roasted, unsalted cashews
8 tablespoons muscavado sugar (or dark brown sugar or jaggery)
1/4 teaspoon ground cardamom
2 tablespoons golden raisins, chopped (sultanas)
To Cook and Serve
3-4 tablespoons vegetable oil
1 juicy lemon

Preparation :

At least thirty minutes before you plan to cook the pancakes, place all the batter ingredients in an electric blender and blend until smooth.

Transfer blender contents to a bowl and set aside to rest.

In another bowl, mix all the ingredients for the filling together, and also set aside.

When you are ready to cook the pancakes, brush a 7"/18cm crepe pan or non-stick skillet with a little oil, and set over medium heat.

When nice and hot, pour in 4-5 tablespoons of the batter, and spread it in all directions by tilting the pan.
Cook the pancake for a few minutes, by which time the bottom should have some brown spots and the edges can be lifted.
Flip pancake to the other side and cook another minute.

Remove from the skillet and start cooking the second pancake.
While the second pancake is cooking, place 2-3 tablespoons of filling on the first pancake, squeeze lemon juice over the filling, then roll up.

Keep warm in a shallow, covered dish, while cooking and filling the remaining pancakes according to this method.
Ensure the cooked pancakes are placed in a single layer while they are being kept warm, not piled on top of each other.

Serve to your appreciative guests.