Source: Crepe recipe from Amy Beh's book and my own filling recipe
150g Plain Flour
1 tbsp Sago Flour
1/4 tsp Salt
200ml Coconut Milk
Pandan Juice from 6-7 leaves or 1tbsp Pandan Paste
2 tbsp Sugar
3 tbsp Palm Sugar
1 Pandan Leaf
- Dissolved sugar with a bit of water above low heat.
- Add in Pandan leaf & coconut.
- Stir until well mixed.
1. Mix all ingredients to make crepe batter.
Pour one scoop onto a pan & spread into a round & thin shape.
The crepe is cooked when the batter changed color.
Lift it into a flat plate.
2. Place a spoon of filling & roll.