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