Khanom Tokyo

Thai Crepes With Pandan Cream
This dessert eats like mini sweet pancakes filled with custard. The cream is infused with pandan, which makes it fun and green. The crepe batter is made with coconut milk and is pleasantly spongy—the perfect vessel to complement the sweet custard.
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Ingredients

MAKES: 2 SERVINGS

Crepe Batter

  • 2 eggs
  • ½ cup 100 g white sugar
  • 1 cup 125 g flour
  • ½ tsp baking soda
  • ¾ cup 180 ml milk

Pandan Cream

  • 15 pandan leaves roughly chopped (or pandan extract)
  • 1 cup 240 ml water
  • 1 cup plus 2 tbsp 270 ml full-fat coconut milk
  • 4 egg yolks
  • ½ cup 120 ml sweetened condensed milk
  • 6½ tbsp 52 g cornstarch
  • ½ cup 100 g white sugar
  • ½ tsp kosher salt

Instructions

  • In a large bowl, whisk all the crepe batter ingredients together until well combined and smooth.
  • Cover and refrigerate for 1 hour.
  • In a blender, puree the pandan leaves and the water.
  • Strain the puree until you have ½ cup plus 2 tablespoons (150 ml) of pandan water.
  • You can also use two to four drops of pandan extract instead, skipping this step.
  • In a bowl, whisk the coconut milk and egg yolks.
  • One ingredient at a time, whisk in the sweetened condensed milk, cornstarch, sugar and salt; whisk until the sugar dissolves a bit.
  • Add the pandan water and stir until combined.
  • Cook the pandan cream over a double boiler, stirring constantly, until thickened, 5 to 7 minutes (times may vary).
  • Remove the double boiler from the heat and continue to stir while the pandan cream cools.
  • When it has cooled, transfer it into a pastry bag or place plastic wrap directly onto the surface of the cream (so a skin does not form) and place it in the refrigerator to thicken more, about 20 minutes.
  • To make the crepes, drop large spoonfuls of the crepe batter onto a griddle set to 325°F (165°C) or a pan over medium-high heat.
  • Use the back of the spoon to spread the batter evenly in a circular motion to create the circular shape of the crepes.
  • When most of the bubbles in the batter have popped and the bottom of the crepe is golden brown, pipe the pandan cream in a line across each crepe (or drop a spoonful in the center).
  • Using a spatula to lift the edge of the crepe, gently roll the crepe around the pandan cream.
  • Transfer to a serving plate and repeat with the rest of the crepe batter and pandan cream.
  • Serve immediately.
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Course Pancake’s / Crepes
Cuisine Thailand