Delicious Indonesian Pandan Crepes Recipe: A Sweet Coconut Delight
Here’s how to prepare the delightful Indonesian Pandan Crepes, ensuring a perfect balance of flavors and textures.
Ingredients
For the Crepes:
- 1 cup all-purpose flour
- 1 1/2 cups coconut milk
- 3 large eggs
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup pandan juice (freshly extracted or store-bought)
For the Filling:
- 1 cup grated coconut (fresh or desiccated)
- 1/2 cup palm sugar (grated or chopped)
- 2 tablespoons water
Instructions
- Make the Crepe Batter: In a mixing bowl, combine the all-purpose flour, coconut milk, eggs, sugar, salt, and pandan juice. Whisk until the mixture is smooth. Cover and let it rest for 30 minutes to achieve a tender texture.
- Prepare the Filling: In a small saucepan, combine the grated coconut, palm sugar, and water. Cook over low heat, stirring continuously for about 5 minutes until the mixture is slightly sticky and well combined. Remove from heat and set aside.
- Cook the Crepes: Heat a non-stick skillet over medium heat. Lightly grease it with oil if needed. Pour about 1/4 cup of the batter into the center of the skillet. Swirl the skillet to spread the batter into a thin circle. Cook for about 2 minutes until the edges lift and the surface is set. Flip the crepe and cook for an additional 1 minute. Stack the cooked crepes on a plate and cover with a cloth to keep warm.
- Assemble the Crepes: Take one crepe and place a generous tablespoon of the coconut filling in the center. Fold the edges over to encase the filling and gently roll the crepe. Repeat with the remaining crepes and filling.
- Serve: Arrange the filled crepes on a serving platter. Drizzle with palm sugar syrup and sprinkle with toasted sesame seeds if desired. Enjoy your Indonesian Pandan Crepes warm or at room temperature.
Nutrition
Calories: 105kcalCarbohydrates: 11gProtein: 3gFat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 70mgPotassium: 75mgSugar: 3g