Description
Delicious pandan crepes filled with a sweet coconut mixture, perfect for a comforting dessert.
Ingredients
Scale
- 1 cup Plain Flour
- 1 large Egg
- 1 cup Coconut Milk
- 1/2 cup Pandan Juice
- 1 pinch Salt
- 1 cup Grated Coconut
- 100 g Gula Melaka (Palm Sugar)
- 2 tablespoons White Sugar
- 1 piece Pandan Leaf (optional)
- 1 cup Water
Instructions
- In a mixing bowl, whisk together 1 cup plain flour, 1 cup coconut milk, 1/2 cup pandan juice, 1 large egg, and 1 pinch of salt until smooth.
- Let the batter rest for about 15 minutes.
- In a saucepan on medium heat, add 1 cup of grated coconut, 100 g gula melaka, and 2 tablespoons white sugar.
- Sprinkle in about 1/4 cup of water and stir to combine.
- Cook while stirring frequently until the sugar dissolves and the mixture is sticky, about 5-7 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour about 1/4 cup of the crepe batter into the skillet and cook for about 2-3 minutes until set.
- Flip the crepe and cook for an additional minute.
- Repeat with remaining batter, stacking cooked crepes on a plate.
- Take one crepe, place a spoonful of filling in the center, fold the sides over, and roll it up.
- Serve warm, optionally drizzled with coconut syrup.
Notes
These crepes can be made ahead of time and stored in the fridge for up to 3 days. They are also freezer friendly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg