Indonesian Pandan Crêpes with Coconut Filling

Indonesian Pandan Crêpes with Coconut Filling

Have you ever been to Indonesia or Malaysia? This is where those delicious Pandan Crêpes with Coconut Filling come from.

The Pandan Juice is responsible for the beautiful green colour and adds a nice flavour, described as slightly nutty and aromatic, a bit like vanilla. Pandan is a tropical plant that grows and is cultivated in South East Asia. The narrow and long green leaves are widely used for cooking and flavouring, you can see them in the background of the picture.

Here in Singapore it is very easy to find fresh Pandan leaves. But if you are not so lucky and still want to discover the flavour, you can buy Pandan Juice or Extract. Sometimes you can even find powder. Use whatever is available to you to add aroma to the thin pancakes.


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Indonesian Pandan Crepes stuffed with Coconut

AuthorLaura
DifficultyBeginner

A traditional Indonesian and Malaysian dessert, rolled crepes flavoured with pandan juice and stuffed with coconut caramelized in palm sugar

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Yields8 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 50 g palm sugar
 50 ml water
 150 g coconut flakes
 120 g flour
 1 egg
 300 ml milk
 5 tbsp pandan juice
 1 pinch salt

1

If you are preparing the pandan juice yourself, wash 5-7 pandan leaves, cut them in 3-4 cm pieces and blend them with 1-2 tbsp of water.
Pass through a sieve, discard the hard parts and keep the juice.

2

For the filling heat up 50ml of water and dissolve 50g of palm sugar (or light brown sugar) in it. Add the coconut flakes (150g) and cook until they absorb the syrup and the filling isn't watery anymore. Set aside to cool down.

3

For the crepes batter mix together 120g of flour with one egg, 300ml of milk (coconut or regular), a pinch of salt, 4-5 tbsp of pandan juice.

4

Heat up a flat pan and pour in some of the batter (1 soup serving spoon), move the pan to allow the batter to cover the bottom of the pan.
Cook 2-3 minutes (until the edges are slightly brown, bubbles start forming and the crepes move around), flip and cook for another minute on the other side.
Repeat until you finish the batter.

5

Fill the crepe with 1 and 1/2 tbsp of filling. Place it on the top third of the crepe, cover with the top side and roll over. Fold the left and right side in and finish rolling.
Repeat with all of them.

6

Serve topped with coconut cream to make the crepes even more special!
I like to cut them in half to reveal the delicious and fragrant filling.

Ingredients

 50 g palm sugar
 50 ml water
 150 g coconut flakes
 120 g flour
 1 egg
 300 ml milk
 5 tbsp pandan juice
 1 pinch salt

Directions

1

If you are preparing the pandan juice yourself, wash 5-7 pandan leaves, cut them in 3-4 cm pieces and blend them with 1-2 tbsp of water.
Pass through a sieve, discard the hard parts and keep the juice.

2

For the filling heat up 50ml of water and dissolve 50g of palm sugar (or light brown sugar) in it. Add the coconut flakes (150g) and cook until they absorb the syrup and the filling isn't watery anymore. Set aside to cool down.

3

For the crepes batter mix together 120g of flour with one egg, 300ml of milk (coconut or regular), a pinch of salt, 4-5 tbsp of pandan juice.

4

Heat up a flat pan and pour in some of the batter (1 soup serving spoon), move the pan to allow the batter to cover the bottom of the pan.
Cook 2-3 minutes (until the edges are slightly brown, bubbles start forming and the crepes move around), flip and cook for another minute on the other side.
Repeat until you finish the batter.

5

Fill the crepe with 1 and 1/2 tbsp of filling. Place it on the top third of the crepe, cover with the top side and roll over. Fold the left and right side in and finish rolling.
Repeat with all of them.

6

Serve topped with coconut cream to make the crepes even more special!
I like to cut them in half to reveal the delicious and fragrant filling.

Indonesian Pandan Crepes with Coconut Filling

Those lovely Crêpes are delicious also filled with caramelised bananas! Or how about Coconut Flakes and melted chocolate? Add some salted roasted and chopped peanuts for a salty kick!

If you also love pancakes as we do, go have a look at a very traditional Austrian dish: shredded pancakes with apple sauce!

Or if you prefer to take your taste buds to Thailand, check out all my Thai recipes! Made from scratch and still easy and delicious!


Close up
Green Pandan Crepes stuffed with Coconut

Thanks to my dear friend and culinary sister Jyune for sharing with me this recipe! She is an incredibly talented Chef, that has been living all over the world and is able to whip up a feast in no time (looking fabulous too).

Just one of the treasures I am taking with me from this Singapore journey that is coming to end soon.

I’ll make sure to share more about all I have learned here from my cooking and baking groups (ICCS), not only the local dishes but also middle eastern platters, Indian delicacies, Romanian delights and much more. In the meantime, join my culinary journey on Pinterest!


A traditional Indonesian and Malaysian dessert, rolled crepes, flavoured with pandan juice and stuffed with coconut caramelized in palm sugar
Indonesian Pandan Crêpes with Coconut Filling

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Laura
Laura

Foodblogger Globetrotter sharing recipes from around the world, using natural ingredients and only a few simple steps, cooking and baking everything in moderation.
Come with me on a culinary journey around the world!

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