This recipe for pandan crepe rolls is perfect for breakfast or brunch, and it’s easy to make with only a few ingredients. It’s soft, the aroma from pandan, creamy from coconut and almond milk, oh! It is also dairy-free!
Pandan Crepe Rolls
For this pandan crepe rolls, you'll need the following ingredients and the step-by-step guide:
Ingredients
Method
Pandan juice:
- Clean the pandan leaves well with water to remove dust, and cut them into small pieces.
- In a blender, put in the cut pandan leaves, and water, and blend until fine. Extract the juice using a strainer.
Crepe mixture:
- In a mixing bowl, add all-purpose flour, salt, sugar, coconut milk, pandan juice, eggs, almond milk, and food colouring, mix thoroughly then strain the batter through a sieve helps achieve the proper texture.
- Add shredded coconut, and sesame seed, and stir to combine.
Making crepe rolls:
- Place a non-stick pan over medium heat, pour about 1/4 cup crepe batter into the pan and cook over medium heat.
- The texture of the batter texture is a little bit thicker than the regular crepe batter. Therefore, we use this technique to evenly spread the batter using a spoon.
- Cook for about 1-2 minutes, then flip and cook an additional 1-2 minutes, or until the crepes are completely cooked through.
- Use a spatula to roll the crepe and transfer it to a serving plate.
- Enjoy!
