Indonesian Street Food - Pandan Crepe w/ Banana Chocolate Cheese Dessert

Blend 5 pandan leaves with 1 cup of water until smooth, then strain to extract juice.

In a bowl, mix 2 cups of all-purpose flour, 1/2 cup of sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.

In another bowl, whisk 3 eggs, then add 1 cup of coconut milk, 1/2 cup of pandan juice, and 2 tablespoons of melted butter.

Combine the wet and dry ingredients, mixing until smooth.

Heat a non-stick skillet over medium heat and lightly grease it with butter.

Pour a ladle of batter into the skillet, swirling to form a thin crepe.

Cook until the edges lift and the bottom is lightly golden, about 2-3 minutes.

Flip and cook the other side for another 1-2 minutes, then transfer to a plate.

Repeat with remaining batter, stacking crepes on the plate.

Spread chocolate spread on one half of each crepe.

Place banana slices on top of the chocolate spread.

Sprinkle grated cheese over the bananas.

Fold the crepe over the filling and serve warm.

Equipment Needed

Spice Level:

Dietary

Allergens