Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups coconut milk
- 1 tablespoon pandan essence
- 2 tablespoons granulated sugar
- ½ teaspoon sea salt
- 2 tablespoons melted butter (plus more for cooking)
- 1 cup rich coconut cream (for filling)
- 2 tablespoons icing sugar (for filling)
- ½ teaspoon pure vanilla extract (for filling)
- A dash of salt (for filling)
- Toasted shredded coconut (for garnish, optional)
- Sliced fresh fruit (like mango or strawberries, for garnish, optional)
Instructions
- Combine the flour, eggs, coconut milk, pandan essence, sugar, and sea salt in a large mixing bowl. Whisk until smooth, then fold in the melted butter.
- Allow the batter to rest at room temperature for about half an hour.
- Preheat a non-stick frying pan over medium heat and lightly coat it with butter.
- Pour approximately ¼ cup of the batter into the pan, tilting it to ensure an even layer. Cook for 1-2 minutes until the edges lift and the underside is light golden brown.
- Flip the crepe and cook for an additional 1-2 minutes on the opposite side. Transfer to a plate and repeat with the remaining batter.
- In a separate bowl, whisk together the coconut cream, icing sugar, vanilla extract, and a dash of salt until smooth and creamy.
- Take a crepe, place it on a serving plate, spoon a generous amount of the coconut cream filling into the center, and fold the crepe over to enclose the filling.
- Serve the crepes warm, optionally topped with toasted shredded coconut and fresh fruit.
Notes
- Resting the batter enhances the texture of the crepes.
- Adjust the sweetness of the filling according to your preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 crepe