Pandan Crepe Recipe – Coconut & Palm Sugar Filling

Last Updated on 4 months by Neha Deshmukh

Pandan Crepe Recipe – Coconut & Palm Sugar Filling

Introduction

Oh, these Pandan Crepes! They’re a little slice of heaven, honestly. I first stumbled upon a version of these during a trip to Malaysia, and I’ve been hooked ever since. The vibrant green color, the delicate crepe, and that sweet, fragrant filling… it’s a flavor combination that just works. It’s a bit of a project, but trust me, the end result is absolutely worth it. You’ll be transported with every bite!

Why You’ll Love This Recipe

These aren’t your average crepes. The pandan gives them a unique floral aroma and a beautiful natural green hue. The creamy coconut and palm sugar filling is the perfect balance of sweet and subtly smoky. Plus, making crepes is a fun skill to add to your repertoire – it feels a little fancy, but it’s totally achievable at home!

Ingredients

• 1 cup All purpose flour (120g)
• 1 Egg
• 1 cup Coconut milk (thinned) (240ml)
• 1 cup Water (240ml)
• 2 teaspoon Pandan essence
• 4 drops Green food coloring
• ½ tsp Salt (3g)
• 2 Tbsp Canola oil (30ml)
• ½ cup Palm sugar (100g)
• ½ cup Water (120ml)
• 1 cup Freshly grated coconut (100g)
• ½ cup Rice flakes (50g)
• 2 Cardamom pods

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine.

• Pandan Essence: This is key to the flavor. You can find it at most Asian grocery stores, or online. It smells amazing – like vanilla and almond had a delicious baby! If you can’t find essence, pandan leaves can be blended with water and strained for a more natural flavour.
• Palm Sugar: Also known as gula melaka in Malaysia and Indonesia, palm sugar has a lovely caramel-like flavor that brown sugar just can’t quite replicate. But, if you’re in a pinch, light brown sugar is a decent substitute.
• Rice Flakes: These add a wonderful texture to the filling. Look for them in the Asian foods aisle. Puffed rice cereal can work in a pinch, but the texture won’t be quite the same.
• Coconut Milk: You can use canned coconut milk, but for a really authentic flavor, try to find fresh coconut milk if possible. If using canned, thin it out with a little water to get the right consistency for the batter. The fat content in coconut milk varies, so adjust the water accordingly.

Step-By-Step Instructions

1. First, let’s make the crepe batter. Sift the flour and salt together in a large bowl. This helps prevent lumps!
2. In a separate bowl, whisk together the thinned coconut milk, egg, water, pandan essence, and green food coloring.
3. Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter. Don’t overmix!
4. Stir in the canola oil. Then, cover the bowl and let the batter rest for about 20 minutes. This allows the gluten to relax, resulting in more tender crepes.
5. Now, for the filling. In a saucepan, combine the water and palm sugar. Heat over medium heat, stirring until the palm sugar dissolves.
6. Add the grated coconut, rice flakes, and cardamom pods. Cook, stirring constantly, until the mixture thickens into a cohesive filling – about 10-15 minutes. Remove from heat and set aside.
7. Time to cook the crepes! Heat a lightly oiled non-stick pan over medium heat.
8. Pour about ¼ cup of batter onto the hot pan and quickly swirl it around to spread it into a thin circle.
9. Cook for 1-2 minutes, or until the edges of the crepe start to lift and the underside is golden brown.
10. Flip the crepe and cook for another minute.
11. Place 2 tablespoons of the coconut filling in the center of each crepe.
12. Fold the sides inward to form a neat parcel.
13. Repeat with the remaining batter and filling.

Expert Tips

• The key to thin crepes is a thin batter and a hot pan!
• Don’t overcrowd the pan. Cook one crepe at a time for best results.
• If the crepes are sticking, add a little more oil to the pan.
• A good non-stick pan is your best friend here.

Variations

• Vegan Adaptation: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to achieve the right consistency.
• Spice Level: My grandma always added a pinch of nutmeg to the filling. Feel free to adjust the cardamom or add other spices like cinnamon or ginger.
• Festival Adaptations: In some Southeast Asian cultures, these crepes are made for special occasions like Hari Raya or Chinese New Year. You can add festive touches like edible gold leaf or colorful sprinkles!

Serving Suggestions

These are best served warm, straight from the pan! A scoop of vanilla ice cream or a drizzle of coconut cream would be a lovely addition. They’re also delicious with a cup of hot tea.

Storage Instructions

Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. The filling can also be stored separately in the fridge for up to 5 days.

FAQs

• What is Pandan and where can I find it? Pandan is a tropical plant with fragrant leaves used extensively in Southeast Asian cuisine. You can find pandan essence in most Asian grocery stores or online.
• Can I use brown sugar instead of palm sugar? Yes, light brown sugar is a decent substitute, but palm sugar has a unique caramel-like flavor that’s worth seeking out.
• What is the best way to prevent the crepes from sticking to the pan? Make sure your pan is hot and lightly oiled. A good non-stick pan is also essential.
• Can I make the filling ahead of time? Absolutely! The filling can be made up to 5 days in advance and stored in the refrigerator.
• How do I achieve the perfect thin crepe consistency? Use a thin batter and spread it quickly and evenly over the hot pan. Don’t overfill the crepe with batter.