Pandan and coconut remind me so much of childhood. They’re used in so many Vietnamese desserts, and rightfully so because they are an iconic duo. I love fusion food, so I decided to turn it into a crepe. If you love pandan, try out this recipe!
Vegan Pandan Crepes (bánh crepe lá dứa kem dừa)
300 g All-purpose flour
750 ml Soy milk
90 g Vegan butter, melted
25 g sugar (we used coconut sugar)
1/2 tsp Pandan extract
1/2 tsp vanilla extract
1/2 tsp Salt
Additional vegan butter for cooking
Melt vegan butter and allow to cool at room temperature for a few minutes.
In medium mixing bowl, sift in flour. Add salt and mix together.
Pour soy milk, vegan butter, pandan extract, and vanilla extract into flour bowl. Using an electric mixer, combine all ingredients until well-incorporated. Then pour the batter through a sifter into another bowl for a smoother texture. Alternatively, you can blend the batter at a high speed. Refrigerate the batter for at least 45 minutes.
Heat a small non-stick pan (~7 to 10 inches) and add a small amount of vegan butter. Once pan is heated, pour 1/3 cup of batter onto one side of the pan, and immediately tilt the pan around to form a circle with the batter.
Let the crepe cook until edges get crispy and the middle is mostly cooked (1 to 1.5 minutes). Shake the pan back and forth. If the crepe slides back and forth, it's time to flip. If it doesn't move, let it cook for another minute.
Flip crepe. This will take some practice if it's your first time. Let it cook for another 30 seconds and slide it onto a plate to cool.
Fill your crepes with whipped coconut cream and any other fillings you'd like. Top with powdered sugar and dairy-free whipped cream. Makes about 10 crepes.