Start by preparing the filling. Grate 200 grams of coconut and mix it with 100 grams of jaggery. Cook this mixture on a low flame until the jaggery melts and blends with the coconut. Add a pinch of cardamom powder for flavour and set aside to cool.
For the pancake batter, take 100 grams of maida (all-purpose flour), add a pinch of salt, 1 tablespoon of sugar and mix well. Gradually add 200 ml of milk to this mixture and whisk until you get a smooth, lump-free batter. The consistency should be similar to a dosa batter.
Heat a non-stick pan and pour a ladleful of batter onto it. Spread it evenly to form a thin pancake. Cook on a low flame until the edges start to lift off the pan. Flip and cook the other side for a minute.
Place a spoonful of the prepared coconut-jaggery filling in the centre of the pancake. Fold the pancake into half, sealing the edges. Repeat the process with the remaining batter and filling.
Serve the Alle Belle warm or chilled as per preference.