For the batter: 1 cup of milk (200g)
1 cup of sparkling water (200g)
3 eggs
1.5 cups of flour
a pinch of salt
2 tablespoons of sugar
3 tablespoons of oil
For the filling: 100g of heavy cream (30% fat, can also use 18%)
150g of shredded coconut
3 tablespoons of sugar
3 tablespoons of sweetened condensed milk
For the chocolate glaze: 4 tablespoons of sour cream
5 tablespoons of sugar
3 tablespoons of cocoa powder
To prepare the coconut filling: In a heavy-bottomed saucepan, pour in the cream, add the sugar, and bring to a boil.
Then, stir in the coconut and cook for 3 minutes.
Remove from heat and add the condensed milk, mixing everything well.
Let it cool.
For the glaze, combine the ingredients in a saucepan, mix well, and place over heat. Cook for 5 minutes.
Spread the chocolate glaze on a crepe, place the coconut filling in the center, and roll it up.