|Cake flour||1 Cup (16 tbs), sifted (2 Can)|
|Granulated sugar||1 Tablespoon (1 Can)|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
1) Into a medium-sized bowl, sift the flour, salt and granulated sugar. Beat in the milk, eggs and melted butter or margarine till the mixture is smooth. Chill for about 1 hour.
2) Slowly heat a heavy 7-inch skillet or crepe pan. To test the temperature, sprinkle some drops of water on the surface. The temperature is right if the drops bounce about. Use margarine or butter to lightly grease the pan.
3) Measure the batter, about ¼ cup at a time, into the pan. Tilt to completely cover the bottom.
4) Bake the batter for about 1 to 2 minutes or till the top is set and the underside is golden. Turn and bake for another 1 to 2 minutes or till the bottom browns. Repeat the process with the remaining batter. Before each baking, grease the pan. Make 12 crepes in all. As the crepes are baked, roll them up jelly-roll fashion, put them on a cookie sheet and keep warm.
5) In a large skillet, heat the ½ cup margarine or butter till it has melted. Add brown sugar, lemon juice and apricot brandy and stir well. Add the sliced bananas and nectarines. Heat the mixture for about 2 minutes, spooning the syrup carefully over the fruit.
6) Unroll the warm crepes and stuff each with ¼ cup of the fruit mixture. Roll up and arrange in a long shallow serving dish, keeping the seam-side down. Drizzle the crepes with the remaining syrup from the skillet and sprinkle toasted coconut all over.
7) Serve warm.