Stuffed Pandan Crepes

Stuffed Pandan Crepes

INGREDIENTS

Pandan Crepes:
1 pack MAYA Original Hotcake Mix 200 grams
3 pieces eggs, slightly beaten
1 1/2 cups pandan water
3 tablespoons melted butter
green food color
oil

 

Buko Custard Filling:
1/4 cup sugar
1 tablespoon MAYA Cornstarch
1 cup milk
1 egg yolk, slightly beaten
1/2 cup  fresh buco meat, shredded
1 tablespoon butter
oil for brushing pan
prepared chocolate sauce or syrup
confectioners’ sugar

 

PROCEDURE

To make crepes, combine hotcake mix, eggs, pandan water, melted butter and some food color. Blend well. Heat a non–stick pan. Lightly brush with oil. Pour about 1/3 cup of the mixture into the hot pan. Tilt pan from side to side to cover the entire pan. Cook until crepe separates from the side of the pan. Transfer to a plate. Do the same for the remaining mixture.
Prepare Filling:
In a saucepan, combine sugar and cornstarch. Add milk, egg yolk and buko meat. Cook over low heat until slightly thick. Add butter, cool slightly.
To Assemble:
Place some custard filling at the center of each crepe. Drizzle some chocolate sauce. Enclose the crepes by gathering the edges together. Transfer to serving plate. Drizzle more chocolate sauce on top and dust with confectioners’ sugar.

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