- 2/3 cup flour (about 150g)
- 2 eggs
- 2 cups coconut milk (about 500ml)
- 1/2 tsp salt
- 2 tbsp oil
- 2-3 drops of pandan paste
- 1/2 cup dark brown sugar or palm sugar (about 100g)
- 1/4 cup water (about 60ml)
- 3/4 cup toasted shredded coconut
- 1/4 tsp vanilla / 1-2 drops pandan paste
- 2 cups of fresh fruit, cut in 1” pieces
- Pinch of salt
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email firstname.lastname@example.org or call 519 488 0316
This Indonesian-style crêpe with a sweet caramel-like coconut filing can be served as breakfast or dessert. I prefer to stuff the crêpes with fruit coated in the coconut caramel which is a lovely opportunity to highlight what’s in season.
- To make the filling: Bring sugar and water to a boil in a saucepan. Reduce the heat to low and simmer uncovered for about 10 mins, stirring occasionally, until the sugar is dissolved and the mixture turns syrupy. Add all the other ingredients and cook, stirring constantly, for 10 to 15 mins, until the mixture dried up. Remove from the heat and set aside.
- To make the crepe: In a mixing bowl, whisk flour, eggs, coconut milk, salt and pandan pasteinto a smooth batter. Strain to remove any lumps, if desired. Lightly grease a non-stick pan and heat over low heat. Ladle a scant 1/4 cup onto the pan and turn the pan to obtain a thin round layer. Cook until the crepe sets and begins to brown, then flip it over and cook for a few seconds, and remove from the heat. Continue to make the crepes until all the batter is used up.
- To assemble: Toss fruit with coconut filling mix. Place a crêpe on a flat surface and top with 2- 3 tbsp of the coconut filling. Roll into cylinder. Serve with extra coconut filling on top, dark maple syrup and/or whipped cream.