Recipe: Palm Sugar Coconut Crepes

Ingredients:

Coconut Filling:

150 g Grated Coconut

100g Palm Sugar (Gula Melaka)

100 ml Water

1 Pandan(Screwpine) Leaf, knotted

For the Crepes:

200 g All Purpose Flour, sifted

4 Pandan Leaves

300 ml Water

100 ml Coconut Milk

1 Large Egg

1 tsp Vegetable Oil

1/2 tsp Sea Salt

Oil for greasing the crepe pan

Method:

1. To make the filling, boil the water with palm sugar and pandan leaf.

2. Lower the heat and simmer until all the sugar has melted.

3.Then mix in the grated coconut, stir until well combine for about 10 minutes.

Set aside to cool.

For the coconut crepes:

1. Blend the Pandan leaves with water and strain the Pandan juice.

2. Combine the flour, Pandan juice, salt and coconut milk and stir well.

3. Then add the egg, oil and whisk until the batter is smooth.

4. Heat up a lightly oil Crepe pan or any non-stick pan over moderate heat.

5. Pour about 2 to 3 tbsp of batter, swirl the pan to distribute the batter evenly.

6. Allow the batter to set and turn over to cook the other side.

7. Place a portion of coconut filling in the centre of each crepe and fold them like in spring roll.

8. Serve immediately.