Heat the Ghee or Butter and saute the Coconut till it turns a light golden brown

Add the Jaggery or brown Sugar and allow it to melt

If it doesn't melt add a few tsps of Water

Add the Nuts & Raisins

Allow to cool

To make the crepes start with the pre sifted Flour, add Water a little at a time and whisk together to blend

Add the Eggs and most of the Water

Add the remaining Water in the batter as it thickens towards the end

Reserve about a 1/4 cup of this batter in 2 bowls

I will add a drop of food colouring to each bowl

Add some oil to a hot pan, and pour in 1/4 cup of the batter

Add it to the centre of the pan, and swirl it all around

Quickly splash on a few drop of the coloured batter and allow it to cook

Allow it to cook, and then turn the pan around and tap it on the board

Look how incredible it looks

Keep doing this cooking the crepes on one side.

Transfer the crepes to another surface where they can cool completely

Another cool way to get colour into your crepe is to add the colour in to the measure before you add it to the pan.

This batch should make 20 – 22 crepes

Place the crepe cooked side up - I like the outside to be devoid of any brown marks from the heat

Because this is a special Alle Belle with a twist, I’m going to be adding a tsp my favourite Pistachio spread

Add 2 tbsps of the filling, fold the sides in, fold the top over, push the filling upwards and roll to seal

Store them seal side down and then will not open up

Store this in an airtight container - if storing more more than 2 days Wrap in cling film to prevent the crepe from drying out and enjoy!