Coconut Pandan Crepes

Coconut Pandan Crepes


PANDAN EXTRACT


INGREDIENTS:

  • 18 fresh pandan leaves (thawed if frozen), washed
  • 1/3 cup water 

INSTRUCTIONS:

  1. Cut the leaves in short pieces using a pair of scissors or a sharp knife.
  2. Put them in a blender plus the water. Blend until the leaves are chopped very finely. 
  3. Pour contents through a fine sieve or cheesecloth. Discard the leaves.
  4. Keep the extract in a sealed bottle. It will last in the fridge for one week. Do not freeze.

COCONUT PANDAN CREPES


INGREDIENTS:

CREPES:

  • 2 eggs
  • 1 cup fresh pandan extract (I added 2/3 cup of water to the 1/3 cup of extract that I did.)
  • 1/2 cup milk (I used almond milk.)
  • 1 cup plain flour
  • 3 tablespoons melted butter 
  • 1/2 teaspoon butter for the crepe pan

INSTRUCTIONS:

  1. Mix all ingredients in a blender and blend until smooth.
  2. Let it rest for at least half an hour.
  3. Warm up a crepe skillet with the 1/2 teaspoon of butter. Melt butter and swirl around the skillet to distribute it.
  4. Ladle the batter in the pan. Distribute the batter thinly by turning the skillet. 
  5. Cook both sides. 
  6. Repeat until you finish the batter. You should be able to make at least 8 crepes.


COCONUT FILLING: 


INGREDIENTS:

  • 1 cup shredded coconut meat
  • 3/4 cup milk (I substituted this with almond milk.)
  • 1/2 cup condensed milk (Again, I substituted this with almond milk.)
  • 2 egg yolks
  • 1 tablespoon corn flour
  • 1 tablespoon butter

INSTRUCTIONS:

  1. Whisk together corn flour, milk and egg yolks in a bowl. Whisk until smooth.
  2. Pour in a saucepan and add the coconut meat.
  3. Bring to a boil while stirring constantly on low heat. 
  4. Simmer until thick.
  5. Take away from the heat and add butter. Stir.

SPRINKLES: 


INGREDIENTS:

  • 1/4 cup unsweetened dessicated coconut (farina di cocco)
  • 1/8 cup black sesame seeds (also white)
  • panela sugar, amount depends on you

INSTRUCTIONS:

  1. On low flame, toast dessicated coconut and sesame seeds in a dry pan until the coconut turns light brown.

  TO ASSEMBLE THE CREPES:

  1. Put about 2 tablespoons of filling in a crepe. Roll to close the crepes.
  2. Sprinkle with the toasted coconut & sesame seeds then sprinkle with panela sugar. 
  3. Serve. 

Source: Apron And Sneakers

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