Friday, March 10, 2017

Coconut Pandan Crepes

Coconut Pandan crepes
 Coconut Pandan Crepes, these lovely fragrant crepes. You can fill them with anything you like. Keep them tropical themed with coconut, mango, papaya, and other flavors from South East Asia. I used strawberries and bananas in the pictures. I'm on a pandan flavor kick. It's a bit floral, aromatic, fragrant. It's lovely, especially with coconut. I made a cake with it for Christmas so good, I've made that cake again just a couple weeks ago. I'll try to get that recipe up before next year (wink). It looks like this.

 Pandan or screwpine leaves, also known as pandan goes well with coconut many desserts are paired with these flavors. In Lao,  and also in Thai the leaves are called Bai teoy. They look almost like a tall grass. Fresh leaves are hard to find, but can be ordered. Sometimes you can find them frozen but it's not as flavorful. I have not personally tried the dried leaves yet. I opt for the ever easy gel flavoring. You can also buy a canned extract. If you use the canned, the remaining portion can be frozen in an ice cube tray since it isn't shelf stable. For these crepes I use pandan extract/gel. The extracts do have coloring in them. They are thicker like a paste, the bottles of essence I hear have less flavor. So I stick with the extract. You can find them both at Asian markets. You can also find many pandan flavored desserts in Asian markets.


Coconut pandan crepes drizzled with coconut sauce.
 I drizzled these crepes with a coconut sauce. It's very simple. Nothing fancy, just coconut milk sweetened. I always double this recipe for our family of five. We have some leftovers but not a ton. Enough for a snacking. No complaints here.

Coconut pandan crepe cooking.
 I use a crepe pan for these. I don't use a crepe spreader, they are useful but not needed. I find I can get thin, semi round crepes without it. Plus once the crepes are rolled up, you can't even tell they aren't perfectly round.
I hope you'll try this recipe. The pandan and coconut combination is one that is used often. You can go wrong with it.

Cinnamon Crepes with Strawberries (for Pixie/baby/toddler recipe)
Crepe batter (Nutella, Banana, and Raspberry Crepes)


If you are looking for a can of extract they will look similar to this. Check your ingredients, some have sugar, probably most.

Coconut Pandan Crepes

2 eggs
1 1/2 cups canned coconut milk (I use Thai Kitchen)
1 cup all purpose flour
1 teaspoon Pandan extract/flavoring/gel*
1/2 teaspoon coconut extract
pinch of salt

Butter or oil for the pan.
  1. Whisk all the ingredients except the butter or oil for the pan together, or blend in a blender. A blender is preferred for a smooth batter.
  2. Have butter on hand to lightly grease your skillet if needed between crepes. 
  3. Preheat your skillet on medium low heat.
  4.  Pour about 1/4 cup of batter into the middle of the skillet, pick up pan and swirl it around to spread the batter into a thin layer. Or use your crepe batter spreader.
  5. You can either just cook the one side of the crepe or you can flip it and cook the other side.
  6. They should be lightly browned.
  7. Remove crepe onto a paper towel lined plate or a cooling rack. 
  8. Repeat with remaining batter, no need to put a paper towel between each crepe.
* To use Pandan leaves take 4-6 leaves, cut them into 2-ish inch pieces and place them the coconut milk. Heat the milk and steep the leaves over night. You can also puree everything in a blender and strain through a fine mesh sieve. Squeezing the contents through cheesecloth or a nut milk bag works best.

Coconut drizzle/syrup

1/2 cup coconut milk (If possible, just the top solid part of an unshaken can)
brown sugar to taste
1 teaspoon vanilla extract
pinch of salt
  1. Heat ingredients until sugar is dissolved.
  2. Cool, and drizzle over crepes.
*This isn't a thick syrup, it's a little runny, unless you add a lot of sugar. We tend to use less sugar.

That's it! I hope you'll try these crepes they are so good. 
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