Pandan Crepe with Coconut Filling
Ingredients
- 2 cups all-purpose flour
- 1 egg
- 2 tablespoons cooking oil or corn oil
- A pinch of salt
- 5 pandan leaves (blended with water)
- A little green food coloring
Coconut filling
- 1/2 grated coconut (white part only)
- 8 tablespoons palm sugar
- 2 tablespoons granulated sugar
- A pinch of salt
- A little water
- 1 knotted pandan leaf
Preparation
Cook the sugar until dissolved.
Add the grated coconut and salt, and cook until slightly dry.
Let it cool.
Blend all the batter ingredients together.
Ensure the batter is not too thin or too thick.
Use a flat non-stick pan and grease it with a little oil.
Pour the batter into the pan using a ladle.
Swirl the pan and let it cook briefly without flipping.
Remove the crepe and prepare it for filling.
