Crepe filled with coconut and cashew.

INGREDIENTS:

CREPE BATTER:
All purpose flour - 1 cup.
Eggs - 2.
Water - 2 cups.
Salt to taste.

Beat eggs and water together with a whisk or egg beater. Sift the flour with salt, add to the mixture and mix thoroughly. If mixing by hand, strain the mixture through a sieve to remove any lumps.

FOR FILLING:
Grated coconut -2 cups.
sugar - 1/2 cup.
cashew nuts - 1/4 cup, finely chopped or sliced.
Combine all 3 ingredients and keep it aside.

METHOD:
Pour one spoonful of the batter in the center of a hot, lightly oiled fry pan. Tilt the pan to spread the batter to the sides and cook until the top is dry. Spread one tbsp of the filling on the crepe, fold both ends towards the middle, roll and serve.

VARIATIONS: You can use walnuts or mixed nuts instead of cashew nuts.

"ENJOY COOKING AND EATING"