Recipe adapted from Malaysian Cakes and Desserts by Rohani Jelani

Ingredients150 g (1 ¼ cups) Plain Flour
¼ tsp Sea Salt
1 Large Egg, beaten
150 ml Thin Coconut Milk (mix 100ml coconut milk with 50ml water)
100 ml Pandan Juice/McKormick pandan flavouring (optional)
65 ml Water
1 Tbsp Sunflower or Canola Oil
Coconut Filling
Oil for greasing

Pandan Juice:
In a small food processor or blender, process about 6-8 large Pandan leaves with 150 ml of water. Pour through a fine strainer and discard solids. Measure out the required amount of juice as specified in the recipe.
Coconut Filling:
Combine 100 g of sugar and 75 ml water. Bring it to a boil and simmer until the sugar dissolves. Simmer for about 10 minutes until the liquid starts to thicken and become syrupy or caramelized. Add 1 knotted Pandan leaf and 100 g of grated coconut and continue to cook over a low heat for about 15 to 20 minutes or until the coconut filling is thick and glossy. Most of the liquid should have evaporated. Cool and use as desired.
Crepes:
Sift flour and salt into a medium-sized mixing bowl. Make a well in the center and pour in the eggs, coconut milk and Pandan juice. Using a wooden or whisk, gradually incorporate the flour into the liquid, making smooth batter free from lumps. Thin the batter down with the additional 65 ml of water and stir the oil. Mix well. Cover the bowl and allow the batter to stand for 20 to 30 minutes.
To fry crepes, heat a small non-stick frying pan or an 8 inches crepe pan over medium heat. Lightly brush the pan with oil and ensure that the pan is sufficiently hot (a drop of water should sizzle instantly). Stir batter. Pour slightly less than ¼ cup (4 Tbsp) batter into the pan and immediately rotate the pan so that the batter covers the base with a thin layer. Allow batter to set and just begin to brown. Flip the crepe over and allow the other side to cook, just for a few seconds.
Turn the crepe out onto a plate. Continue making the crepes, stacking the finished ones on top of each other as you go along. As the batter tends to thicken as you cook the crepes, you might need to thin it down with a tablespoon or two of water as you go.
Place about 2 tablespoons of filling in the center of the crepe, fold both sides towards the middle and roll the crepe away from you, neatly enclosing the filling and creating a small parcel.
Makes 10-12 crepes

 




 
 
 

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