Sift flour, 1 tablespoon sugar, baking powder and salt together in a large bowl. Whisk milk, butter, eggs and vanilla extract into flour mixture until smooth.
Heat vegetable oil in a pan over medium-high heat. Pour a ladle of crepe batter into hot pan; tilt the pan in a circular motion to evenly distribute the batter. Cook crepe until bottom is lightly browned, about 2 minutes. Loosen with a spatula, flip and cook the other side, about 2 more minutes. Transfer to a plate. Add more oil to the pan and repeat with remaining crepe batter.
For the filling: Mix coconut, 1 tablespoon sugar and cardamom together in a small bowl. Spread 1 to 2 tablespoons of coconut mixture into the centre of each crepe; fold crepe over the filling like an envelope or in half.