Pandan (screwpine leaves) flavored sweet crepe rolls stuffed with grated coconut is one of the popular snacks in Indonesia! These vibrant & colorful crepes are enticing & sure to delight the little ones!
All purpose flour/maida – 1 cup
Pandan juice/ paste – 2 drops/1 tsp
Egg – 1
Coconut milk – 1/2 cup
White sugar or dark brown sugar – 1/2 cup
Water – As needed
Freshly grated coconut – 1/2 cup
Salt- To taste
Method: In a bowl, add the grated coconut and sugar and mix well. Keep this aside.
To make the crepes, mix the flour, egg, coconut milk, pandan juice/paste/pandan pancake mix, water, & salt in a large bowl. Whisk into a smooth batter that has a pouring consistency. Lightly grease a non-stick pan and heat over low-medium flame. Stir the batter and pour one ladle of the batter onto the pan and turn the pan to obtain a thin round layer. Cook until the crepe until it begins to brown, then flip it over and cook for a few seconds, and remove from the heat. Continue to make the crepes until all the batter is used up. Top up each crepe with 2 tbsp of the coconut-sugar mixture filling. Roll up the crepe tightly into a cylinder. Assemble the remaining crepes in the same manner. Serve and enjoy as an evening snack!
- You could also use pandan pancake mix instead of the pandan paste.