Pandan Crepes

Pandan Crepes

Recipe by Nigel Stanislaus

I remembered those warm afternoons in Singapore, looking forward to my favourite time of the day with my favourite auntie. I was just eight with bright eyes full of giggles and a mouth full of sugared coconut. My Koko (dad's sister in Teochew) and I would spend the afternoon giggling in pure bliss. Oh Singapore…memories of my sunny island by the sea.

Before you start, make sure you use the best nonstick cookware. I used the RACO Bravo 30cm Frypan and the RACO Bravo 25cm Crepe Pan . Made and designed in Italy, this cookware brings joy and sophistication to my kitchen.



  • 200g grated coconut
  • 1 tablespoons sugar
  • 1 1/2 cup gula melaka sugar
  • a knott of pandan leaves


  • 1 cup plain flour, sifted
  • 2 cups coconut milk
  • 4 large eggs
  • large pinch of salt
  • 1 1/2 tablespoons of oil
  • 4 drops of pandan essence


  1. In a nonstick frypan, melt Gula melaka sugar and sugar then throw in the grated coconut and dry fry.
  2. Add pandan leaf and stir the pan till it develops into a caramel golden brown colour.
  3. Set aside to cool.

  1. Sift flour into a large bowl.
  2. Add everything else and whisk till it becomes a smooth texture.
  3. Sift mixture
  4. Heat the crepe pan using low heat and spoon 2 tablespoons of batter into the middle of the pan and flip once the crepe cooks.

To assemble:
  1. Place a crepe on a plate and add 1-2 teaspoon of coconut filling.
  2. Fold in the left and right side towards the centre of the crepe and then using your thumb, roll the crepe from south to north until you create a spring roll.

Serve immediately or store in the fridge covered in plastic wrap for a day.

For best results, use the RACO Bravo cookware range.

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