Jade-coloured pancakes make you assume food colouring is at work (and indeed it often is in Indonesian sweets, dyeing cakes luminous pinks and greens). However, here it is the delicately scented pandan leaves that give these crepes both their colour and bosky sweetness. If you can’t find fresh leaves, you should be able to get pandan paste or extract in an Asian supermarket. Add a teaspoonful to the batter -it may or may not stain it green, depending on the brand. The treacly coconut filling made these my very favourite childhood treat.
Prepare the filling first by heating the sugar with
To make the pancakes, blitz the pandan leaves with
Tip the flour into a bowl, break in the eggs and slowly whisk in the green water to make a thin, smooth batter. Leave to rest for 15 minutes.
Lightly grease a small
Fill the pancakes and roll them up to serve.
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