Buco Pandan Crepes Recipe

INGREDIENTS:

for the crepe:

• 2 pandan leaves
• 1 c. water
• 1/2 c. milk
• 1 c. plain flour
• 2 tbsps. sugar
• 2 eggs
• 3 tbsps. melted butter
• extra 1 tbsp. melted butter mixed with 1 tbsp. cooking oil
• green and yellow food colouring (optional)

 for the buco filling:

• 1 c. grated or shredded buco meat
• 3/4 c. milk
• 1/2 c. condensed milk
• 2 egg yolks
• 1 tbsp. corn flour
• 1 tbsp. butter

INSTRUCTIONS:

1. Snip the pandan leaves into little pieces and add to the water. Bring to a boil and simmer for 15 minutes to make pandan water. Leave to cool, then strain.
2. Put 3/4 c. of the pandan water into a mixing bowl and add the rest of the ingredients, except for the butter mixed with oil. Whisk until smooth. Add a few drops of green and yellow food colouring.
3. Heat up a non-stick pan. I used one with a bottom that measures 7" in diameter. Add a tsp. of the oil and butter mixture. Swirl around to coat the bottom of the pan then pour the rest back into the oil mixture. You only need a light coating of oil in the pan. 
4. Add 1/2 c. of the crepe batter. Swirl to coat the bottom of the pan evenly. Cook for 2-3 minutes on medium heat until set. Flip to cook the other side for another minute. Slide the cooked crepe onto a plate. Cook the rest of the batter. This will make about 8 crepes.
5. Disperse the corn flour in the milk in a mixing bowl. Add the condensed milk and egg yolks. Whisk together. Transfer to a saucepan and add in the buco meat. Bring to a boil while stirring constantly on low heat. Simmer until thick. Take off the heat and add the butter. Stir.
6. For the sprinkle:Toast 1/4 c. of unsweetened dessicated coconut in a dry pan until light brown.
7. To assemble the dish:Wrap 2 tbsps. of the filling in a crepe. Sprinkle with the toasted coconut. Makes 8 crepes. Allow 2 filled crepes per serving.

Source: Adora's box

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