Quick & Easy Pandan Crepes Recipe

Introduction

Pandan crepes are a delightful twist on the classic crepe, infused with the unique aroma of pandan extract. These quick and easy crepes make a perfect breakfast or light dessert that’s both fragrant and subtly sweet.

Ingredients

• 1-2 tsp coconut oil (for greasing the pan)
• 1/2 cup all-purpose flour
• 1 tbsp white granulated sugar (or maple syrup)
• 1/8 tsp salt
• 1 large egg
• 1/2 cup milk (or plain oat milk for a dairy-free option)
• 1/4 cup full-fat coconut milk
• 1/2 tbsp coconut oil (melted)
• 1 tsp pandan extract (liquid form)

Instructions

1. Step 1: In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt until combined. Gradually add the egg, milk, coconut milk, melted coconut oil, and pandan extract, whisking just until the batter is smooth and runny. Set aside.
2. Step 2: Heat a large non-stick or crepe pan over medium heat. Grease the pan lightly with coconut oil using a clean paper towel for an even coating.
3. Step 3: Pour about 1/3 cup of batter into the center of the hot pan. Tilt and swirl the pan gently to spread the batter evenly into a thin circle. Cook until the bottom turns golden brown.
4. Step 4: Carefully loosen the edges with a spatula and flip the crepe. Cook the other side until golden brown as well. Serve warm with maple syrup, honey, powdered sugar, or fresh fruit as desired.

Tips & Variations

• For a richer flavor, use full-fat coconut milk and a little extra melted coconut oil in the batter.
• Substitute pandan extract with vanilla extract if unavailable, though the unique pandan flavor will be missing.
• Use dairy-free milk like oat or almond milk to keep the recipe vegan-friendly.
• Keep the cooked crepes warm by stacking them on a plate covered with foil while finishing the batch.

Storage

Store any leftover crepes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a dry non-stick pan or microwave until warm to maintain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze pandan crepes?

Yes, you can freeze pandan crepes by stacking them with parchment paper in between and storing in a freezer-safe container. Thaw in the refrigerator before reheating.

What can I use instead of pandan extract?

If pandan extract is not available, vanilla extract is a common substitute, though it won’t provide the distinct pandan aroma. Alternatively, you can infuse the batter with finely chopped fresh pandan leaves if you have access to them.

Quick & Easy Pandan Crepes Recipe

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★★★★★

4.9 from 100 reviews

This Quick & Easy Pandan Crepes recipe offers a delightful twist on classic crepes by incorporating fragrant pandan extract and rich coconut milk for a subtly sweet and tropical flavor. Perfect for a light breakfast or dessert, these thin, golden crepes are simple to make and versatile to serve with your favorite toppings like maple syrup, fresh fruit, or powdered sugar.

• Author: Tara
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4–6 crepes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Southeast Asian
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1/2 cup all-purpose flour
• 1 tbsp white granulated sugar (or maple syrup)
• 1/8 tsp salt

Wet Ingredients

• 1 large egg
• 1/2 cup milk (or plain oat milk if dairy-free)
• 1/4 cup full-fat coconut milk
• 1/2 tbsp coconut oil, melted
• 1 tsp pandan extract (liquid form)

For Cooking

• 1–2 tsp coconut oil (for greasing the pan)

Instructions

1. Prepare the Batter: In a large mixing bowl, whisk together the all-purpose flour, white granulated sugar, and salt until well combined. Gradually add the wet ingredients—egg, milk, coconut milk, melted coconut oil, and pandan extract—while whisking gently until the batter is smooth and runny. Set aside to rest briefly.
2. Heat the Pan: Place a large non-stick or crepe pan over medium heat and lightly grease it using 1-2 teaspoons of coconut oil spread with a paper towel to ensure even coverage.
3. Cook the Crepes: When the pan is hot, pour about 1/3 cup of the batter into the center. Tilt and swirl the pan gently to spread the batter into a thin, even circular crepe. Cook for 1-2 minutes until the bottom side turns golden brown and edges start to lift.
4. Flip and Finish Cooking: Using a spatula, carefully loosen the edges of the crepe and flip it to cook the other side for about 30 seconds to 1 minute until golden brown as well.
5. Serve: Remove the crepe from the pan and serve immediately. Enjoy with your choice of maple syrup, honey, powdered sugar, or fresh fruit for a perfect sweet touch.

Notes

• Use a non-stick or crepe pan for best results to prevent sticking.
• For a dairy-free version, substitute milk with plain oat milk as indicated.
• You can adjust the sweetness by using maple syrup instead of granulated sugar.
• Ensure the batter is runny to get thin crepes; add a splash more milk if too thick.
• Pandan extract can be found in Asian grocery stores or online.

Keywords: pandan crepes, quick crepes, easy breakfast, Southeast Asian crepes, coconut crepes, pandan dessert