Pandan Crepes

Pandan Crepes

This was a recipe I used for a Corporate Challenge - it is delicious and very simple to make! Ingredients

Ingredients

[u]Crepes[/u]

  • 1/3 cup plain flour
  • 2 free range eggs
  • 1/4 cup full cream milk + extra to thin down if needed
  • generous pinch of salt
  • 1/2 cup coconut milk fresh or tinned
  • 1/4 teaspoon pandan paste
  • Vegetable oil for greasing

Filling

  • 110 g dark palm sugar
  • 1/8 teaspoon salt
  • 1 cup dessicated coconut
  • 1/2 cup coconut cream

Custard

  • 1 cup coconut cream
  • 1/4 cup caster sugar
  • 1/2 teaspoon salt
  • Instructions

Instructions

  1. In a medium mixing bowl, combine flour, eggs, 1/4 cup full cream milk and salt and whisk until smooth. Add a little coconut milk and pandan paste and whisk until combined. Add remaining coconut milk and stir in gently with a ladle. The mixture should be quite runny.
  2. Heat a 20cm non-stick frypan on a medium heat. With some paper toweling smear the tiniest bit of vegetable oil onto the entire surface of pan. Start by ladling just enough of the batter into the pan to roll and cover the surface. You have to work quickly as it should begin to cook instantly. When the crepe is perfect, it will start to crisp up on the edges. At this point lift up an edge with a butter knife and with both hands, carefully pick up the crepe to swiftly flip it over. This only has to cook for literally a second on the other side before you can flip it onto a plate to cool. Repeat until all the  mixture is cooked.

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