Mix together jaggery syrup, coconut, plantain and lemon zest in a pan. Cook on medium heat until the mixture is well combined and syrup is absorbed.
Mash the plantains with the back of a spoon or spatula.
Switch off the heat. Add powdered clove and cardamom. Mix well to combine
The filling is ready. Keep aside to cool.
Preparation of Crepes
Combine together the flour, water and salt in a bowl to make a thick batter without lumps.
Heat a griddle or non-stick pan on medium heat.
Pour a ladle of batter on the hot griddle. Spread the batter to make a thin round shaped crepe with the back of the ladle.
Cook for 1 minute or until the crepes are cooked. Flip the crepe and cook again for 30 seconds.
Transfer the crepe to a plate. Continue making crepes with the remaining batter.
Assembling the crepe cake
Place one crepe in the plate. Spread almost 2 tbsp coconut plantain filling on the top.
Then place another crepe on top of the filling. Again spread the filling. Continue this process of layering until all crepes are used.
Finally spread a little filling in the top crepe. Garnish with almonds.
Slice and enjoy.
Notes
Apply oil if using an iron griddle to prevent the crepes from sticking.Orange zest can also be used instead of lemon zest.Plantains are optional. You can also make the filling without it if not available. But make sure to replace it with more coconut to have enough filling.