Although called Pancakes in Sri Lanka, these are Crepes filled with a coconut mixture. Usually served with afternoon tea.

For the pancakes:
2 cups all-purpose flour
3 eggs
Pinch of turmeric (optional)
Pinch salt
1 cup milk, or as needed

Combine flour, eggs and salt in a food processor or blender. Add enough milk to make a fluid batter. Cover and refrigerated the batter for about 30 mins.
Now make the filling.

For the filling:
1 1/2 cups freshly grated coconut.
1/2 cup of Kitul Treacle (Or substitute 2/3 cup of brown sugar, dissolved in 1/4 cup water)
3 cloves crushed.
Pinch salt.
Pinch pepper.

Bring the treacle to boil under medium heat. Add the rest of the filling ingredients. Cook for about 5 minutes stirring constantly. Set aside.
Now make the pancakes.

Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Coat the surface of the pan with piece of cloth soaked in vegetable oil. After it gets sizzling hot, ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate.

Spread about 2 tbsp of the filling over a diameter of the pancake evenly and roll. Repeat with the remaining batter. Serve warm.