In a well-seasoned pan roast the coconut till slightly golden.  

Then add the milk and sugar and cook it down on a low heat till it forms a sticky dry mixture.

This is the filling and can be saved for a few days.

Now to the crepe batter, Mix all the ingredients for the batter well into a smooth lumpless batter ( except water)

The batter needs to be of pouring consistency so thin it out with water if needed.

Heat a flat pan with raised and grease it well. Lower the heat to below medium and continue

Pour a ladle ful of the batter and swirl the pan around or spread it well into a thin spread

When cooked on one side and golden, flip over to the other side for a minute.

Remove and set on a plate

To roll, place two tsp of filling on one well done side of the pancake and fold the sides over

Then roll like a log. place the open end down on the plate.

Its ready to serve