Whisk the flour and salt together in a mixing bowl, then create a small well in the center.

Add the egg and milk into the well, whisking gradually until the batter is smooth and free of lumps.

Stir in the melted butter and check the consistency, adding a splash of water if the batter feels too thick to spread easily.

Heat a non-stick skillet over medium heat and lightly grease it if necessary.

Pour about 3 tablespoons of batter into the pan, immediately tilting and rotating the pan to coat the bottom in a thin, even layer.

Cook for 2 to 3 minutes until the edges lift easily, then flip and cook the other side for another 2 minutes until lightly golden.

Remove the pancake to a warm plate and repeat the process with the remaining batter.

Combine the grated coconut, sugar, and nutmeg in a small bowl until well mixed.

Spoon a portion of the coconut filling down the center of each warm pancake and roll them up tightly.

Serve the pancakes warm with a generous drizzle of honey over the top.