| For the batter | |
| 4 cups coconut milk | 3 eggs |
| 4 tablespoons palm margarine, melted (or butter, melted) or Annapoorna Natural Ghee | 1 cup caster sugar or Annapoorna Brown Sugar |
| 5 cups Flour, sifted | ¼ teaspoon salt |
| 3 teaspoons baking powder, sifted | 2 tablespoons vanilla sugar |
| For cooking | |
| Annapoorna Natural Ghee | |
| For the filling | |
| Annapoorna Brown Sugar | Peanuts, roasted and crushed Or cashew |
| Sesame Seeds | Soft corn kernels (canned) |
| In the bowl of a stand mixer, combine the eggs and the caster sugar. |
| Add the salt and, and whisk for 3 minutes. |
| Add the melted and cooled palm margarine. |
| Cover and let sit for 30 minutes. |
| In a crepe pan, melt a knob of palm margarine then, when hot, pour a generous amount of batter about ½ (1 cm) thick. |
| Tilt the pan to distribute the batter evenly. |
| Cook over low to medium heat for 5 minutes. |
| Sprinkle 1 tablespoon of cane sugar, or more, depending on taste, with 1 to 2 tablespoons of peanuts, 1 to 2 tablespoons of white sesame seeds and 1 to 2 tablespoons of sweet corn. |
| Fold the pancake in half to close and continue cooking, 1 to 2 minutes or until the batter is cooked through. |
| Repeat the operation until the batter is used up. |
