Coconut Crepe with Cocoa Caramel

For crepe: Place flour and sugar in a bowl. Whisk eggs with coconut milk and butter in a separate bowl.

Pour this mixture in the flour mix by making a well in the center. Add and whisk until smooth. Adjust the consistency by adding more milk if needed. It should be of pouring consistency. Keep aside for 10 minutes.

For cocoa coconut caramel: Mix brown sugar and water in a sauce pan. Heat on a medium pan till the sugar dissolves. Stir in cocoa powder, coconut cream and simmer for 2 minutes on medium flame till it thickens. Set aside.

For the filling: Cut banana, toss with brown sugar. Take some butter in a sauce pan. Add coconut powder and the banana tossed with brown sugar. Simmer for 1 minute till the sugar dissolves.

Grease and heat a nonstick griddle with butter. Spread a big spoon of mixture and swirl to coat the base. Cook on a medium flame for 2 minutes, turn and cook on the other side for 1 minute. Similarly make all the crepes one by one.

To assemble: Take a crepe, spread cocoa coconut caramel. Put a spoon full of banana mix on it, in the centre. Fold the crepe and spread caramel sauce on top. Serve with vanilla icecream.