Malaysian Old Time Favourite Crepes

Ingredients

The Filling

1 packet frozen grated Coconut

Palm sugar as needed - grated

Pinch salt

1/4 c water - if needed

The Crepes

250 g plain flour

1/2 tsp salt

1 1/4 c water

1 c fresh milk

1 egg

1 tbsp cooking oil

Food colouring of your choice (or use Pandan paste)

Steps

1. The Filling - thaw frozen grated coconut. Heat a wok or a deep pan over medium heat. Add grated coconut. Keep stirring until it turns light brown and aromatic. Add grated palm sugar and pinch of salt. Type of sugar used is really up to you. You can use only palm sugar, white sugar, brown sugar or a mixture of any two. This filling is supposed to be lightly wet or moist. Add 1/4 c of water. Stir well to mix and then transfer to a bowl. Keep aside.

2. The Crepes - in a mixing bowl, whisk together flour, salt, water and fresh milk. Whisk until everything is well combined then add egg, a tbsp of cooking oil and food coloring. Whisk again until everything is well-incorporated. Next, using a siever or strainer, strain this batter mixture into another bowl. Your crepe batter is ready.

3. Cooking and assembling the crepes - Over medium heat to low heat, preheat a skillet or small frying pan. Pour enough batter to make a thin crepe. Leave it to set and cook through. Gently remove from the pan to a plate. Repeat the same process.

4. While waiting for another piece of crepe to cook through, assemble the ready crepes one by one. Put a tablespoon of toasted coconut filling on piece of a crepe, preferably slightly off the center. Roll into the shape of a spring roll. Click on the link below to see pictures on how to roll the crepes. Unlike this recipe with moist filling, the other recipe is assembled with dried coconut filling.

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