Pandan Crepes with Raspberry Glaze- Asian Desserts
These delicately flavored crepes find their origins in the tropical islands of Indonesia, where the Pandan plant’s vibrant and aromatic leaves are widely used in Asian desserts. Pandan leaves have a gentle but distinctive scent and flavor, often described as a cross between nutty and floral. Many Indonesian desserts use Pandan as both a flavor and color enhancer. This recipe is a twist on a traditional Indonesian dessert (which often takes years of practice to master) that has a similar texture to crepes but is thicker and steamed. While typical crepes are thin, I like Pandan crepes thicker. If you prefer your crepes to be thin, you can just decrease the amount of flour used here.
Makes 12-15 small crepes
2 cup whole milk
2 all purpose flour
1/2 teaspoon salt
2 teaspoon Pandan essence (available in Asian markets or online)
2 cups raspberries + for garnish
2/3 cup orange juice
4 tablespoons honey + for drizzling
In a large bowl, whisk together the eggs until frothy. Add the milk and whisk briefly. Toss in the flour, salt and Pandan essence, whisking again until smooth and thoroughly mixed.
In a small pan (about 6 inches wide or so), melt 1/3 tablespoon of butter on medium high heat. Ladle the batter onto the pan, swirling it around quickly to spread evenly. Let it cook for about 1 to 1 ½ minutes. Using a thin spatula, gently flip the crepe over and let it sit for another 1 minute on the other side. Transfer to a plate to cool down before folding over into triangle or rolling into cigar shapes. Repeat this step until all the batter is used.
Arrange the crepes on serving plates.
In a small pot, bring the raspberries, orange juice and 4 tablespoons honey to a simmer on medium high heat. Using a spatula or ladle, gently mash the raspberries, mixing with the orange juice. Allow to simmer for about 8 to 10 minutes, stirring occasionally until the mixture has thickened and reduced. Spoon the mixture evenly over all the crepes.
Drizzle a final touch of honey over the crepes and garnish with fresh raspberries before serving.