Description
At its core, the Coconut Pandan Crêpes recipe consists of two distinct parts: a light, thin pancake flavored with pandan juice or extract and a sweet, toasted coconut center. The crêpe itself is thin and lacey, boasting a signature green hue that is entirely natural when using the pandan plant. Unlike American pancakes which are thick and fluffy, these are delicate and flexible, designed to be rolled around a generous portion of filling.
Ingredients
Pandan Crêpe Batter
1 cup (125 g) all-purpose flour
2 tbsp sugar
¼ tsp salt
2 large eggs
¾ cup coconut milk (full-fat for best flavor)
¼ cup water (or more coconut milk)
1 tbsp neutral oil or melted butter
1 tsp pandan extract (adjust to taste)
Optional: ½ tsp vanilla extract
Coconut Filling (Traditional Kaya-Style)
¾ cup freshly grated coconut or unsweetened desiccated coconut
¼ cup palm sugar or brown sugar, finely chopped
¼ tsp salt
2 tbsp water
1 pandan leaf, knotted (optional but authentic)
Instructions
1. Make the Coconut Filling
Combine coconut, palm sugar, salt, water, and pandan leaf in a small pan.
Cook over low heat, stirring frequently, until sugar melts and mixture is moist and sticky (about 5–7 minutes).
Remove pandan leaf and let filling cool.
2. Prepare the Pandan Crêpe Batter
In a bowl, whisk flour, sugar, and salt.
Add eggs and whisk until smooth.
Gradually whisk in coconut milk, water, oil/butter, pandan extract, and vanilla (if using).
Batter should be thin and pourable; add a little water if needed.
Rest batter for 20–30 minutes for tender crêpes.
3. Cook the Crêpes
Heat a non-stick pan over medium heat and lightly grease.
Pour about ¼ cup batter into the pan, swirling to coat thinly.
Cook for 1–2 minutes until set and lightly golden underneath.
Flip and cook another 30 seconds.
Stack cooked crêpes and cover with a cloth to keep soft.
4. Fill & Serve
Spoon coconut filling onto each crêpe.
Roll or fold into triangles.
Serve warm or at room temperature.
Notes
These Coconut Pandan Crêpes are best enjoyed fresh and warm. Serve them with a drizzle of coconut cream, palm sugar syrup, or fresh tropical fruit for extra flavor. For a festive touch, garnish with toasted coconut flakes or a light dusting of powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Dessert
- Method: Panfried
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 crêpe
- Calories: 160 kcal
Keywords: Southeast Asian dessert recipes, Kuih Dadar preparation, gula melaka coconut filling, homemade pandan extract, tropical tea time snacks, easy coconut crepes