¾ cup water + more water, the batter should be relatively thin
2 eggs
½ tsp vanilla extract and 5-6 pandan leaves (approx. 25" long) OR 1 tsp pandan extract
Filling:
½ cup coconut palm sugar
¼ cup water
¾ cup desiccated coconut
1 pandan leaf, tied in a knot, optional
Instructions
Filling:
Put coconut sugar, water, pandan leaf into a small pan over low heat. Heat until the coconut sugar has dissolved. Stir in the desiccated coconut and remove from heat.
Pandan Juice: Roughly cut your pandan leaves and put into the blender with the water. Strain through a cheesecloth.
Add the oats/oat flour tapioca starch, coconut milk, eggs, vanilla or pandan extract and ⅔ cup of water into the blender again. Blitz until smooth. Add the remaining water depending on the thickness of your batter The batter should be relatively runny - remember you're not making pancakes, you're making crepes!
Heat up a small non stick pan over medium low heat. When it is hot, spray some olive oil/coconut oil. You want to make sure your pan isn't too hot or else the batter will immediately take shape when it hits the pan without time for you to swirl and even out the batter.
Hold the pan away from the fire. Pour in 3 tbsp of the batter in the center of the pan. Swirl quickly to form a 6" round crepe. Allow it cook for about 2 minutes on each side.
Set aside to cool. Remove and repeat. The batter will thicken over time (due to the oat flour) - so keep testing the thickness of the batter before you pour in the pan and add a little water as you go and as needed!
Assembly: (see below for pictures)
Put 1.5 tbsp of filling in to the center of the crepe. Fold over the the left and right sides and roll into a log.
Serve and enjoy!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2019/01/13/gluten-free-low-sugar-pandan-coconut-crepes-kuih-dadar/