Crêpes with Fine Vegetable Coconut Filling

For the crêpes, whisk flour with coconut milk and about 100 ml warm milk until a viscous batter forms, stir in more water by tablespoonfuls if needed. Peel and grate ginger root, stir in with cumin powder, salt lightly.

Melt 1 tsp fat in a crepe pan, pour a ladleful of batter into pan over medium heat, tilt pan to all sides so batter lies smooth, bake about 1 minute, until dry around edges, flip, bake about 30 seconds more. Process remaining batter in same manner. Set aside finished crêpes.

For filling, clean vegetables, chop finely. Cook in a little salted water for a few minutes until al dente, drain, set aside.

Peel onion, chop finely, peel ginger, grate.

Heat olive oil or ghee in a pan. Sauté onion and ginger with spices for a few minutes over medium heat, stir in fully cooked vegetables, pour in coconut milk, heat through for a few minutes, adding more salt if needed.

Cover crêpes with filling, roll up, cut in half, arrange.

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