Pandan Crepes. Delicious, soft and quick. Simple to make and only requires 6 ingredients if you don’t count salt. This Pandan Crepes is perfect for breakfast or brunch. It is also dairy-free! I love making this recipe when I want to elevate my crepes!
About my Pandan Crepes
For my recipe, I’m using flour, maple syrup, salt, oat milk, pandan extract, coconut oil and a free-range egg. Be sure to use free-range eggs are they are produced by happier healthier hens who have the ability to roam and walk as animals should. They also receive more sunlight which is a natural antibiotic.
When I first met my husband’s family who originates from Malaysia, I got to try these delicious Pandan Crepes! I will never forget the first time I tried them because they were soft, chewy and had that gorgeous pandan aroma. From that moment I was hooked and I had to make everything Pandan flavoured! So look out, I’ll be producing more recipes with this wonderful flavour!
what is pandan?
Pandan is a herbaceous tropical plant that grows in Southeast Asia. It’s a very fragrant plant thanks to it’s vanilla and floral grass scent. The plant looks similar to a palm with vibrant green leaves that are long and pointy. The leaves are utilized for their delicious taste in many Thai and Southeast Asian Dishes. Pandan is usually sold as an extract, paste or powder to flavour treats.
how is pandan used?
It’s commonly used to flavour many Thai or Southeast Asian desserts, such as cakes, jellies and more. Sometimes the leaves are used to wrap sticky with as the flavour seeps into the sticky rice making it taste wonderful!
where can i buy pandan essence?
You can usually buy it from most asian grocers on online. Just search online for “Pandan Leaf Essence” or Extract. I would not recommend using the powders unless you’re familiar with using them.
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Take care,
Christie
Disclaimer: This blog post is not sponsored.
related recipes:
Pandan Pancakes
Pandan French Toast
Pandan Crepes
Ingredients
- 1/2 cup unbleached all-purpose flour
- 1 tbsp maple syrup
- 1 pinch salt
- 1 free-range egg
- 3/4 cups oat milk
- 1 tsp pandan extract
- 1/2 tbsp coconut oil
Instructions
- In a mixing bowl, mix together all your ingredients.
- In a hot non-stick crepe pan or skillet set over medium heat, grease it with more coconut oil and pour 1/3 cup of batter. Gentle swirl the batter so it forms a thin circular crepe. Cook until slightly golden brown and flip to cook on the other side.
The crepes have such a pretty color Christie!! I’ve never baked with pandan extract, but definitely need to add it to my list to try. Pinned!
These pandan crepes look so yummy!
These are so pretty, Christie! And I LOVE crepes so these are a must-try!
These crêpes look incredibly delicious! I must try them.
I need to get my hands on some of the pandan extract – these crepes look perfectly thin and I adore their colour! What wonderful cultural heritage – I am looking forward to more pandan recipes!
These looks so good! A must for my recipe files. Thanks for sharing.
I absolutely LOVE pandan, so I adore this recipe!
I need to try one of these pandan crepes! I’ve never tried that flavor before! I hope you guys can visit Malaysia soon and try them first hand hehe