Coconut Filled Crepe

Coconut Filled Crepe

Ingredients

Crepe

• 120g flour
• 1 egg
• 300ml coconut milk (I used 200ml and 100ml water)
• 1/4 teaspoon salt
• 3 tablespoon pandan juice (blend 4-5 chopped pandan leaves with water and squeeze out the juice)

Filling

• 90g Gula Melaka (I used 1-2 tablespoons more because I like it sweet)
• 1 tablespoon sugar
• 1 pandan leaf knotted
• 50ml water
• 1/2 grated coconut - use only the white part
• 1 tsp corn starch

Instructions

1. Place flour in a mixing bowl.  Make a well in the centre and crack in the egg.  Slowly stir in salt and coconut milk and 3 tablespoons of pandan juice.  You can strain the batter for a lump free mixture. Set aside.
2. Break up palm sugar and place in a pot, add sugar, water and pandan leave.  Cook over medium heat until sugar dissolves then add the shredded coconut to the pot. Stir to combine all ingredients.  Add corn starch to thicken, continue to cook till almost dry. Dish out to cool in a bowl.
3. Heat up a shallow, lightly greased frying pan over low heat.  Add 2 tablespoons of batter in the centre and swirl the pan to coat it to form a thin crepe. I used a spatula to help me in this step. Swirling doesn't work for me here. Cook a few minutes on each side and transfer to a chopping board to cool.
4. When all the crepes are cooked, place filling on a piece of crepe and roll it up as you would a spring roll.

Source: chinadoll-bakingdairy