Pandan Crepes

Soft crepes packed with a delicious pandan and coconut flavors! These quick and easy pandan crepes are made with simple ingredients in little time. A delicious South-East Asian dessert or breakfast idea great for the family! [Dairy-free adaptable]

Pandan crepes are made of white wheat flour, white sugar, salt, egg, coconut milk, milk, pandan extract, and coconut oil.

Pandan extract is made from water and pulverized pandan leaves, which are long and pointy vibrant green leaves. It's an herbaceous tropical plant grown in South-East Asia that is fragrant and has a vanilla and floral grass scent.

The leaves are used in many Malaysian, Indonesian, and South-East Asian dishes or desserts to add a wonderful floral vanilla taste. Some dishes include Pandan Custard Cake, Pandan Pancakes, French Toast, or Pandan Coconut Jellies. Sometimes the leaves are used to wrap and flavor sticky rice.

Pandan is sold as an extract (or essence), paste or powder and can be found at select Asian grocery stores or online, like on Amazon.

I love making this when I want to elevate my regular crepes! I remember the first time I tried pandan-flavored crepes by my mother-in-law, who is from Malaysia. They were absolutely scrumptious and unforgettable, so I had to share my version here!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements. 

• Coconut oil: for greasing the pan. Or substitute with a neutral tasting oil like vegetable oil or canola oil.

Crepe Batter

• All-purpose flour: this is a general use white wheat flour.
• White granulated sugar: or substitute with maple syrup.
• Salt
• Large Egg
• Full Fat Coconut Milk: or substitute with light coconut milk.
• Milk: or substitute with plain oat milk or light coconut milk for a dairy-free version.
• Pandan Extract (aka Pandan Essence): this is a concentrated liquids of puréed pandan leaves and water. Online retailers like Amazon or select Asian grocery stores will sell this in bottle form. Or substitute with homemade pandan extract by referring to the FAQ section.
• Melted Coconut Oil: or substitute with a neutral tasting oil like vegetable oil or canola oil.

Suggested Topping Ideas

These crepes will taste great with the following topping ideas:

• Powdered sugar
• Maple syrup, honey or palm sugar syrup
• Nutella or dulce de leche
• Whipped cream, ice cream, coconut cream or frozen yogurt
• Fresh fruit like strawberries, raspberries, blueberries, pomegranate, bananas, peaches.

Instructions

Below are step-by-step instructions on how to make pandan crepes:

1. To make the crepe batter, in a large mixing bowl whisk together the all-purpose flour, white granulated sugar, and salt until combined. Then gradually whisk in the remaining wet ingredients just until combined. The batter should be runny. Set aside.
2. Then heat a large non-stick pan or a crepe pan on medium heat and grease it with coconut oil using a clean paper towel.
3. Once the pan is hot, pour ⅓ cup of the crepe batter in the middle of the pan. Gently swirl the batter around the pan so it forms a thin circular crepe. Fry until the bottom of the crepe is golden brown.
4. Next loosen the edges with a spatula and flip to cook on the other side until the other side is golden brown. Serve and enjoy with maple syrup, honey, powdered sugar, or fresh fruit!

Storage

• Leftovers will last up to 4 days stored in an airtight container in the fridge. I recommend place square parchment paper between each crepe so they don't stick together. To reheat, microwave each crepe for 20-30 seconds or reheat on the stovetop in a pan on low heat until hot.
• Freezer-friendly? Pandan crepes can be frozen for up to 3 months. To freeze: let them cool down, then between each crepe place a square sheet of parchment paper between and store the stack in a freezer-safe bag.

FAQ