Ingredients
- 80 g jaggery (unrefined sugar)
- 30 g sugar
- 80 g water
- 200 g grated coconut
- 25 pandan leaves
- 1/2 ts salt
- 3 eggs
- 250 g flour
- 1 ts peanut oil
Preparation
For the filling
1. Boil jaggery and sugar with water until the sugar is dissolved.
2. Add grated coconut and 5 pieces of pandan leaves and cook until fairly dry.
3. Let it cool down to room temperature.
For the skin
4. Blend 20 pieces of pandan leaves with water to get 2 cups of pandan juice (about 400 ml).
5. Mix juice of pandan leaves with salt and eggs into flour.
For the Crêpes
6. Set Navigenio at level 6 to heat up the 24 cm oPan until the perfect temperature for roasting is reached.
7. As soon as the perfect temperature for roasting is reached, set Navigenio to level 2, add 1 teaspoon of oil and spread it uniformly in the oPan using a silicon brush.
8. Pour in 2 tablespoons of batter. Swirl the oPan to distribute the batter thinly. Roast from both side. Remove and let it cool down.
9. To assemble, place 2 tablespoons of the filling on each pancake and roll up like a spring roll.
This recipe has been tested and approved by AMC.
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