Pandan Lala Crepe with coconut filling

Pandan Lala Crepe is a old fashion crepe. They are rolled crepe made from flour and with Pandan juice and filled with grated coconut steeped in Palm sugar.

The green color of the crepe is made from Pandan juice, with  Aroma from Pandan leaves.

Ingredients :

• Pandan  juice 

1. 7 pandan leaves , chopped 
2. 50 ml water .

• Crepe Batter 

1. 150 g  flour 
2. 1 egg
3. 1/4 teaspoon salt 
4. 50 ml pandan juice 
5. 250 ml water 

• Filling 

1. 90 g Palm sugar 
2. 1 tbsp sugar 
3. 1 pandan leaf , knotted 
4. 50 ml water 
5. 1/2 grated coconut  ( white part only )
6. 1 tsp corn starch 

Method

1. Pandan Juice :

• Combine the Pandan leaf and water in a electronic blender  and blend for a mixture. Wrap the Pandan in a cheese cloth or muslin cloth and squeeze to extract the juice or strain through a fine sieve. Set aside. 

1. Filling : Break up the Palm sugar and combine with the sugar. Pandan leaf and water in a wok. Cover over a medium  flame until sugar dissolves. Strain the syrup and return it to the wok . Add the grated coconut and corn starch, continue to cook for a few minutes. Dish out into a bowl. 
2. Crepe Batter : 

• Sieve the flour into a mixing bowl. Make a well in the center and crack in the egg. Slowly stir in the water, salt, and 50 ml pandan juice. Set aside. 
• Heat up a shallow fring pan over a low flame and grease lightly with oil. Pour 2 tablespoons of the batter in the center and swirl the pan to coat, it form a thin crepe of about 15 cm in diameter.
• When the crepe is cooked, transfer it onto a chopping board. Place 2 heaped teaspoons of filling on the crepe and roll it up like a spring roll. Serve immediately.