How to make Pandan Crepe
Preparation Time: 40 minutes plus 1 hour chilling time.
Cooking time: 30 minutes
Servings : 4-6
For the crepe:
4 pandan leaves
1 1/2 cups buko water
4-6 drops green food coloring
3 egg whites, slightly beaten
1/4 cup Carnation Evap
1 1/2 cups cake flour
1 tsp. coarse salt
For the filling:
6 pandan leaves, tied to a knot
2 cups water
3/4 cup Condensed milk
1 cup buko meat, cubed
1/4 cup cornstarch
1 250 g. nestle all purpose cream, whipped
2 tbsp. chopped nuts diced fruits, as needed
Procedure:
- Crepe: Blend Pandan leaves and buko water for 1 minute in a blender. Strain. Add food coloring, egg whites, and evaporated milk and mix well. In another bowl, combine the dry ingredients and make a well in the center. Slowly pour the liquid mixture into the well and thoroughly combine. Strain then chill. Add more buko water to adjust the consistency.
- Heat an 8″ nonstick pan and brush with butter. Add about 1/4 cup butter and spread to cover the entire pan surface. When dry, turn with spatula and cook until browned on some parts. Set aside.
- Filling: Boil pandan leaves in water, condensada, buko meat and cornstarch. cOok over medium heat, stirring constantly until thick. Let cool. Fold whipped all purpose cream into the buko mixture. Chill.
- To ensemble: Place a spoonful of chilled filling in a crepe and roll to form a log. Top crepes with diced fruits and chopped nuts and dust with confectioner’s sugar.