Try your hand at this popular Indonesian snack, thanks to the team at the Anantara Seminyak Resort & Spa in Bali
In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk, water and pandan essence until combined. Add the salt and butter, beat until smooth. Set aside to rest.
For coconut stuffing, heat the palm sugar with water. Add vanilla bean, pandan leaf and grated fresh coconut. Cook well and add salt to taste.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop batter onto the frying pan. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Fill the crepe with coconut stuffing and then fold in each side and roll.
Transfer to a serving plate with a scoop of vanilla ice cream if desired.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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To find out more about Anantara resorts and their Spice Spoons cooking schools worldwide, go to www.anantara.com
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