Pandan Crepe with Sweet Coconut Filling
Do you like crepes for breakfast or as a dessert? Crepes have always been a fun breakfast option at home and mom makes ones with jaggery, sweet coconut or caramelized banana. It was also my choice when I want a quick dessert, not overly sweet, but the right amount of sweetness to satisfy sweet cravings. Today’s recipe is just your basic crepe recipe with an Asian twist. It looks and tastes exotic with the beautiful aroma of coconut milk and Pandan extract. The coconut filling is also flavored with the beautiful aroma of Pandan leaves.
Pandan Crepes is a rolled-up dessert with beautiful vibrant color. The filling is sweetened coconut with palm sugar and the color is all natural from pandan extract. It is delicate and thin. Biting into the soft buttery crepe with sweet coconut filling is a gratifying experience, especially if you have a sweet tooth. Pandan Crepes is called Kuih Dada/ Dadar gulung and is popular in Indonesia, Malaysia, and Singapore. The coconut filling is the most popular but you can also use creamy tender coconut, banana or sweetened rice filling. It is popular street food and breakfast recipe.
When we think of crepes we always think of a crêperie or a takeaway restaurants serving crepes like fast food. And don’t forget those fancy crepe desserts served in cafes and restaurants. But it popular in several cuisines around the world and is made with local ingredients and flavoring. In my home state of Kerala, cardamom is used as a flavoring. Crepes can be made anytime and there are endless options when it comes to filling, both sweet and savory. My kid’s favorite is fresh cream and fruits. Give this recipe a try, you will surely love it!
What is Pandan?
or Pandanus amaryllifolius is screw pine leaves. Pandan is a familiar
ingredient in southeast Asian cuisine. It is a tropical plant and is a
native of Southeast Asia. It has a pleasant aroma and is widely used as a
flavoring agent. It is the plant’s leaf that is extensively used for
flavoring rice and desserts. It has a sweet aroma that goes perfectly
well with desserts. So it is like the Asian vanilla. But it is also used
for savory dishes. It Kerala there is a popular chicken curry that uses
pandan leaves as a flavoring. You can buy pandan online or from an
Asian store both fresh and frozen. Pandan extract is also sold in Asian
grocery stores. To get the extract chop pandan leaves and blend it in a
blender. Strain using a mesh strainer or cheesecloth and use it for the
How to make the perfect crepe?
are buttery, delicate and thin. Crepes are simple to make with basic
ingredients like flour eggs, milk and a touch of sweetness. The best
flour to use is all-purpose flour, but you can also use rice flour or
almond flour. Crepes do not use baking soda or baking powder like
pancakes. The ideal crepe batter should be runny thin batter, so do not
worry about the consistency of the batter. All you need is a smooth
lump-free batter. You can whisk the batter or even easier use a stick
blender or regular blender. Add all the ingredients and pulse for 10-15
minutes. For a smooth batter strain using a mesh strainer. Let it rest
for half an hour before making the crepes
Recipe for Pandan Crepe with Sweet Coconut Filling
Cooking time- 25 minutes
Recipe Type- Breakfast/ Dessert
For the crepes
Flour- 1 cup
Coconut milk- 1 1/2 cup
Milk- 1/2 cup
Pandan juice- 3 -4 tbs
Salt- 1/2 tsp
Butter- 1 tbs
To make filling
Coconut grated- 1 1/2 cup
Palm sugar- 3/4 cup or 1/2 cup brown sugar
Chopped nuts- 1 tbs
Pandan leaf tied like a knot- 2
To make the filling
First crush and powder palm sugar. Mix 1/2 cup of water and bring it to a boil. Reduce the heat and simmer till it thickens. Add coconut and mix well. Take a pandan leaf and tie it into a knot. Add this with the coconut. Allow the mixture to simmer and cook until it becomes completely dry and leaves the edges of the pan. Allow this mixture to cool down completely. Discard the pandan leaf and set aside.
To get Pandan extract
You can take around 5 pandan leaves. Roughly chop it and add it to a blender. Add 1/3 cup of water and blend for about 30 seconds. Strain the juice using a mesh strainer or cheesecloth. Squeeze as much juice as possible and discard the fiber. If you cannot find pandan leaves use 1/4 tsp concentrated pandan extract.
To make crepe batter
Add eggs, flour, coconut milk, half of the milk and pandan juice into a blender. Start blender on low speed and increase to high. Blend until smooth for 30-40 seconds. Check consistency, it should be thin consistency, add more milk if needed. Strain the batter and set aside for 10 minutes. If you are whisking the batter, whip eggs, and sugar first, add the flour and mix till there is no lump and then gradually add milk and make a thin batter. Alternatively, you can use a stick blender for a smooth consistency
Heat a 10 or 12-inch nonstick pan. Lightly grease with butter and wipe off any excess butter with a paper towel. Pour around 1/3 cup of batter into the pan and quickly lift the pan and spread the batter by swirling and tilting the pan. Spread batter into a thin, even layer.Let it cook until the top looks set.It will take only 20 -25 seconds. Using a thin spatula lift one edge of the crepe. Grab that edge with your finger and gently peel off the crepe from the pan and gently flip over. Cook the other side for 10 seconds and transfer to a plate. Lay them flat and let it cool before placing the filling. Repeat the same process to make the rest of the crepes. To assemble spread spoon fulls of the filling in the center. Roll or wrap the filling just like spring rolls or egg rolls.
Hope you will all enjoy!