Pandan Coconut Crepes

Name: Pandan Coconut Crepes
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 8 servings
Cuisine: Vietnamese
Ingredients: 1 cup (120 g) all-purpose flour; 2 tablespoons (25 g) granulated sugar; ¼ teaspoon (1½ g) table salt; 2 (100 g) large eggs, room temperature; ¾ cup (180 ml) unsweetened canned coconut milk; ½ cup (120 ml) water; 1½ teaspoons (7½ ml) pandan extract (liquid); 2 tablespoons (30 g) unsalted butter, melted, plus more for the skillet

From the MyKitchenBank Kitchen

Delicate, fragrant crepes infused with pandan extract and enriched with coconut milk. These Vietnamese-inspired crepes have a subtle green hue and custard-like texture, perfect for serving with sweetened condensed milk, fresh fruit, or as part of a dessert platter. The batter comes together quickly and rests briefly before pan-frying into thin, lacy crepes.

Prep: 15 min
Cook: 16 min
Wait: 30 min
Total: 1 hr 1 min
Makes: 8 crepes (about 8 inches / 20 cm each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Pandan extract is available at Asian markets or online; use pure liquid extract, not paste
Set up a clean flat plate or paper towels to place finished crepes
Have all ingredients measured and within reach before starting to cook

1
Combine dry ingredients
- In a medium mixing bowl, whisk together 1 cup (120 g) all-purpose flour, 2 tablespoons (25 g) granulated sugar, and ¼ teaspoon (1.5 g) table salt.
- Create a small well in the center of the dry mixture.
+ Show details− Hide details
Ready when: Ingredients are evenly combined with no visible lumps
Tip: Whisk thoroughly so the salt and sugar are distributed evenly, preventing sweet or salty spots in your crepes
2
Make the batter
- Add 2 large room-temperature eggs and 1.5 teaspoons (7.5 ml) pandan extract to the well.
- Whisk vigorously until the eggs are broken up and starting to incorporate the flour.
- Slowly pour in ¾ cup (180 ml) unsweetened coconut milk while whisking continuously, then add ½ cup (120 ml) water and 2 tablespoons (30 g) melted unsalted butter.
- Keep whisking until the batter is completely smooth with no lumps.
+ Show details− Hide details
Ready when: Batter is pale green, smooth, and pourable with the consistency of thin cream
Tip: Whisk for at least 1 minute after the last dry ingredients disappear to fully hydrate the flour and prevent lumpy crepes
3
Rest the batter
- Pour the batter through a fine-mesh sieve into a liquid measuring cup or clean bowl to remove any remaining lumps.
- Let the batter rest at room temperature for 30 minutes.
- This allows the flour to fully absorb the liquid and helps the pandan flavor mellow slightly.
+ Show details− Hide details
Ready when: Batter is slightly thickened but still pourable
Tip: Straining the batter ensures silky crepes without any visible lumps
4
Heat the skillet
- Place an 8-inch (20 cm) nonstick skillet or crepe pan over medium-high heat.
- Once the pan is hot, lightly brush the entire interior with a tiny amount of melted butter.
- Wipe away excess butter with a paper towel—you want just a thin coating, not a slick of oil.
+ Show details− Hide details
Ready when: Pan is evenly hot and a drop of water sizzles immediately and disappears
Tip: Too much butter will create greasy crepes; too little will cause sticking. A dry pan with the thinnest butter coating is ideal
5
Cook first crepe
- Stir the batter gently (it may have thickened slightly).
- Pour about ¼ cup (60 ml) batter into the center of the hot skillet.
- Immediately tilt and swirl the pan to spread the batter thin and evenly to the edges, working quickly before the batter sets.
- The crepe should be very thin with some lacy holes visible.
+ Show details− Hide details
Ready when: Bottom is lightly golden and crepe is set enough to slide when the pan is tilted
Tip: Tilt immediately after pouring—if you wait even 5 seconds, the batter will start to set and won't spread smoothly
6
Flip and cook second side
- Once the bottom is light golden (about 30–40 seconds), use a thin rubber spatula or wooden spoon to gently lift the edge, then flip the crepe in one quick motion.
- Cook the second side for 15–20 seconds until just set and faintly golden in spots.
- The second side should be lighter than the first.
+ Show details− Hide details
Ready when: Second side is set and light golden; crepe feels tender but doesn't tear when lifted
Tip: Don't flip too early or the crepe will tear; wait until the edges look set and slightly opaque
7
Transfer and repeat
- Slide the crepe onto a clean plate or paper towels.
- Do not stack while warm—they'll stick together.
- Lightly butter the skillet again, stir the batter once more, and repeat steps 5 and 6 with the remaining batter.
- You should get 8 crepes total.
- Adjust the heat slightly if the first crepe was too pale (raise temperature) or too dark (lower temperature).
+ Show details− Hide details
Ready when: Eight thin, delicate crepes with a pale to light golden color and lacy appearance
Tip: Buttering the pan between each crepe prevents sticking but too much accumulates; wipe excess after each pass

Good to know

Tips

Pandan extract quality varies by brand; start with 1.5 teaspoons and taste a small sample of the batter, adding more if the flavor is too subtle. Pure liquid extract gives the best results and most vibrant color
If your crepes are too thick, the batter may have been left to rest too long or the flour amount was too high; thin with 1 tablespoon water at a time until the batter flows easily
Serve warm crepes within a few minutes of cooking while they're still tender and flexible. Once they cool completely, they become fragile and difficult to roll
Pair with sweetened condensed milk for drizzling, fresh berries, whipped cream, or a dusting of powdered sugar for an authentic Vietnamese dessert presentation

Make ahead

Batter can be prepared up to 4 hours ahead; cover and refrigerate. Stir in a tablespoon of water if it has thickened too much. Cooked crepes can be made 1 day ahead; stack between parchment paper, wrap tightly in plastic wrap, and refrigerate.

Storage & reheating

Room temperature: stack between parchment paper and keep in an airtight container for up to 8 hours. Refrigerator: wrapped crepes keep for 3 days; reheat gently in a dry skillet over low heat for 10–15 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 5 minutes. Freezer: stack between parchment, wrap tightly in plastic and foil, and freeze for up to 1 month; thaw at room temperature for 1 hour, then reheat as above.

Substitutions

pandan extract (liquid) → 1 teaspoon vanilla extract mixed with ½ teaspoon almond extract. Will not provide the signature green color; use natural green food coloring if desired. Flavor will be different but still delicious
unsweetened canned coconut milk → whole milk or half-and-half. The crepes will be less rich and coconutty but still tender. Use the same volume
all-purpose flour → cake flour or pastry flour. Will produce even more delicate, tender crepes. Use the same weight (120 g) for best results
granulated sugar → 2 tablespoons coconut sugar or light brown sugar. Will add a subtle caramel note; flavor will be slightly different but complementary