Patishapta

• For the filling-
• Grated Coconut (Narkel Kora): 3cups
• Jaggery (Gur): 1cup
• Cardamom powder (Elaich): 1/4 teaspoon
• For the crepes-
• Wheat flour (Maida): 1cup
• Seomlina (Suji): 1/2 cup
• Rice flour (Chal guro): 1/2cup
• Milk (Dudh): 1cup
• Sunflower oil for frying

1. For the filling-
2. In a wok heat the jaggery, as it start melting add the coconut
3. Put in the cardamom powder and stir till the coconut mixes well with the jaggery
4. Cook till the coconut feels sticky
5. Take out of flame and keep aside
6. For the crepes-
7. Add all dry ingredients together and mix well
8. Pour the milk with constant stirring to avoid lump formation, the batter should be smooth and freely flowing (add excess milk if required)
9. Heat a frying pan (preferably non-stick) and pour in 1 tablespoon on oil, spread it with a kitchen paper
10. Take a small bowl of batter and spread it evenly on the pan to make a round shape, do it quick before the batter sets
11. Place the filling lengthwise at the center of the crepe
12. Fold the crepe from both sides and wait till it turns light brown

coconut, jaggery, cardamom, flour, flour, milk, sunflower oil

Taken from www.epicurious.com/recipes/member/views/patishapta-50043602 (may not work)