Take refined flour in a
mixing bowl, add salt and mix. Make a well in the center of the flour and add egg, butter and milk and whisk till the mixture becomes a smooth batter of pouring consistency.
To make the filling mix
together coconut, castor sugar, nutmeg powder and cashewnuts in another mixing bowl.
Heat a little oil in a
non-stick pan, pour 1 ladle of batter and spread it around by tilting the pan on all sides gently.
Cook for 2 minutes or
till the underside of the crepe is cooked, flip the crepe and cook it on the other side as well. Transfer on a plate. Make more crepes in the same way.
Keep a crepe on the
worktop, keep some filling in the center. Fold the crepe from both ends over the filling and secure the ends with a toothpick. Similarly fold all the crepes and keep them in a serving plate.
Dust some icing sugar
and cocoa powder on top, drizzle honey and serve hot.