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
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1 cup (125 g) all-purpose flour
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2 tbsp sugar
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¼ tsp salt
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2 large eggs
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¾ cup coconut milk (full-fat for best flavor)
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¼ cup water (or more coconut milk)
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1 tbsp neutral oil or melted butter
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1 tsp pandan extract (adjust to taste)
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Optional: ½ tsp vanilla extract
Coconut Filling (Traditional Kaya-Style)
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¾ cup freshly grated coconut or unsweetened desiccated coconut
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¼ cup palm sugar or brown sugar, finely chopped
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¼ tsp salt
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2 tbsp water
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1 pandan leaf, knotted (optional but authentic)
Instructions
1. Make the Coconut Filling
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Combine coconut, palm sugar, salt, water, and pandan leaf in a small pan.
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Cook over low heat, stirring frequently, until sugar melts and mixture is moist and sticky (about 5–7 minutes).
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Remove pandan leaf and let filling cool.
2. Prepare the Pandan Crêpe Batter
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In a bowl, whisk flour, sugar, and salt.
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Add eggs and whisk until smooth.
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Gradually whisk in coconut milk, water, oil/butter, pandan extract, and vanilla (if using).
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Batter should be thin and pourable; add a little water if needed.
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Rest batter for 20–30 minutes for tender crêpes.
3. Cook the Crêpes
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Heat a non-stick pan over medium heat and lightly grease.
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Pour about ¼ cup batter into the pan, swirling to coat thinly.
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Cook for 1–2 minutes until set and lightly golden underneath.
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Flip and cook another 30 seconds.
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Stack cooked crêpes and cover with a cloth to keep soft.
4. Fill & Serve
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Spoon coconut filling onto each crêpe.
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Roll or fold into triangles.
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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