Crêpes vertes au pandan 
Pandan Green Crêpes
I'm taking advantage of Candlemas to introduce you to these green Asian street food crêpes filled with coconut, a treat from my childhood...
Their name in Thai is Khanom Khueav Hom Bayteuil (pandan-scented green crêpes) or Khanom Khueav Dadar (green Dadar crêpes), also known as Dadar Gulung, as this crêpe originates from Indonesia...
I'm sharing the original gluten-free recipe, made with 90% rice flour and 10% tapioca flour, but you can substitute with all-purpose flour if you prefer.
For your information, the pandan leaves are shown in the photos.
Pandan Green Crêpes
I'm taking advantage of Candlemas to introduce you to these green Asian street food crêpes filled with coconut, a treat from my childhood...
Their name in Thai is Khanom Khueav Hom Bayteuil (pandan-scented green crêpes) or Khanom Khueav Dadar (green Dadar crêpes), also known as Dadar Gulung, as this crêpe originates from Indonesia...
I'm sharing the original gluten-free recipe, made with 90% rice flour and 10% tapioca flour, but you can substitute with all-purpose flour if you prefer.
For your information, the pandan leaves are shown in the photos.
Cooking Instructions
- 1
Make pandan extract from 10 pandan leaves and 1 cup (250 ml) water: Slice the pandan leaves thinly, blend with water until you get a green juice, then strain through a fine mesh strainer lined with cheesecloth to get 3/4 cup (200 ml) pandan extract.
- 2
In a mixing bowl, combine both flours and salt with the pandan extract. Add the egg and mix well, then add the coconut milk and stir until smooth. Set aside.
- 3
In a skillet, add the coconut sugar and a little water to make caramel. Once the sugar starts to brown, add the rest of the water, coconut milk, and shredded coconut. Stir until the liquid is absorbed, then set aside.
- 4
Cook the crêpes in a small skillet. Place each crêpe on a plate, add 2 tablespoons of the coconut filling along one edge, fold in the sides, and roll up like a spring roll. Serve warm.
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