Quick & Easy Pandan Crepes

Pandan Crepes. Delicious, soft crepes with a floral vanilla taste. An easy and simple crepe recipe with South-East Asian influences! Ready in 20 minutes! I also share how to make this dairy-free with a dairy-free substitute.

5 from 8 votes

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Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast

Cuisine Asian, French

Servings small crepes

Calories per serving 83 kcal

Ingredients

1 tsp coconut oil for greasing the pan

Crepe Batter

½ cup all-purpose flour
1 tablespoon maple syrup
⅛ teaspoon salt
1 large egg
¾ cups milk if you're dairy-free please use nut milk or oat milk
1 tsp pandan extract liquid form
½ tablespoon coconut oil melted

Optional Suggested Toppings

maple syrup
berries
pomegranate
bananas

Instructions

First in a large mixing bowl, combine all of these ingredients.
Then in a large non-stick pan or a crepe pan on medium heat, grease it with 1 teaspoon of coconut oil and pour ⅓ cup of 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 crepe is no longer runny and the bottom is golden brown.
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 suggested toppings!

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