Dadar Gulung (Crepe with Coconut Filling)
12 crepes
Source: www.melroseflowers.com
Crepe:
- 150 gr all purpose flour
- 1 egg, beaten
- ¼ tsp salt
- 25 ml pandanus (screw pine) water
- 200 ml coconut milk
- margarine/butter
Filling:
- 100 ml water
- 150 gr palm sugar/brown sugar
- 1 pandanus (screw pine) leaf
- ¼ tsp salt
- 100 gr grated coconut
Mix together flour, egg, salt, pandanus water, and coconut milk. Stir until batter is homogenous.
Heat a 20 cm (8 inch) omelet pan. Grease with margarine/butter. Pour 1 to 1½ tbsp batter onto the pan and swirl the batter around to cover the pan. Set aside once the crepe is cooked through. Repeat this process for the rest of the batter.
To make the filling, put all the filling ingredients into a saucepan. Boil until the liquid is gone.
Place 2 tbsp filling at the center of each crepe. Roll the crepe, and serve.