📝 About This Recipe
This elegant fusion marries the delicate, buttery technique of a classic French crêpe with the intoxicating, botanical aromas of Vietnamese 'Bánh Xèo' inspiration. The batter is infused with fresh pandan juice, creating a vibrant natural green hue and a vanilla-like fragrance that pairs beautifully with a rich coconut filling. It is a sophisticated dessert that bridges the gap between a Parisian bistro and the lush tropical landscapes of Southeast Asia.
🥗 Ingredients
Pandan Crepe Batter
- 1.5 cups All-purpose flour (sifted)
- 3 large Eggs (at room temperature)
- 1 cup Full-fat coconut milk (canned, well-shaken)
- 1/2 cup Whole milk
- 1/4 cup Fresh Pandan juice (extracted from 10 leaves blended with water and strained)
- 2 tablespoons Granulated sugar
- 3 tablespoons Melted unsalted butter (slightly cooled)
- 1/4 teaspoon Salt
Coconut Filling & Garnish
- 1.5 cups Grated young coconut (fresh or frozen, thawed)
- 1/2 cup Gula Melaka or Palm Sugar (finely chopped)
- 1/2 cup Coconut cream (for drizzling)
- 1 tablespoon Toasted sesame seeds (for garnish)
- 1 large Fresh mango (sliced into thin wedges)
- 1-2 teaspoons Neutral oil (for greasing the pan)
👨🍳 Instructions
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1
Prepare the Pandan juice by blending 10 chopped pandan leaves with 1/3 cup of water. Strain through a fine-mesh sieve or cheesecloth, pressing hard to extract exactly 1/4 cup of deep green liquid.
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2
In a large mixing bowl, whisk the eggs and sugar until pale. Gradually whisk in the coconut milk, whole milk, and the fresh pandan juice until the color is uniform.
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3
Slowly sift the flour and salt into the wet ingredients. Whisk gently from the center outward to avoid lumps, creating a smooth, thin batter.
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4
Stir in the melted butter. For the best texture, strain the batter through a sieve and let it rest in the refrigerator for at least 30 minutes to allow the gluten to relax.
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5
While the batter rests, prepare the filling. In a small saucepan over medium-low heat, melt the chopped Gula Melaka with a tablespoon of water until it forms a thick syrup.
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6
Add the grated coconut to the syrup and toss for 3-5 minutes until the coconut is well-coated and the moisture has mostly evaporated. Set aside to cool slightly.
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7
Heat an 8-inch non-stick crepe pan or skillet over medium heat. Lightly brush with a tiny amount of neutral oil.
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8
Pour about 1/4 cup of batter into the center of the pan, immediately swirling it to coat the bottom in a thin, even layer.
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9
Cook for 60-90 seconds until the edges look dry and slightly golden, and the center is set. Carefully flip using a thin spatula.
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10
Cook the second side for just 20-30 seconds. The crepe should remain pliable and bright green. Transfer to a plate and cover with a clean towel; repeat with remaining batter.
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11
To assemble, lay a crepe flat. Place two tablespoons of the coconut-palm sugar mixture in a line down the center.
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12
Fold the sides over or roll tightly like a cigar. Repeat for all crepes.
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13
Drizzle each serving with a tablespoon of thick coconut cream and a sprinkle of toasted sesame seeds.
💡 Chef's Tips
Resting the batter is non-negotiable; it ensures the crepes are silky and don't tear. If you cannot find fresh pandan, use 1 teaspoon of pandan extract, but reduce the sugar slightly as extracts are often sweetened. Use a high-quality non-stick pan to ensure you can use the minimum amount of oil, keeping the crepes delicate. If the first crepe fails, don't worry—chef's tradition says the first one is always a sacrifice to test the pan's heat! Keep the finished crepes warm in a low oven (200°F) stacked between parchment paper to prevent sticking.
🍽️ Serving Suggestions
Serve with a side of fresh, ripe Alphonso or Kent mango slices to provide a tart contrast to the sweet coconut. Pair with a hot cup of Vietnamese drip coffee (Cà Phê Sữa) for a truly authentic experience. A scoop of black sesame ice cream on the side adds a wonderful nutty depth and temperature contrast. For a celebratory touch, garnish with edible jasmine flowers or micro-mint leaves. A chilled glass of late-harvest Riesling complements the floral pandan notes beautifully.