Pandan Crepe

For the CREPE:
4 pcs pandan leaves
1 1/2 cups buko water
4-6 drops green liquid food coloring
1 1/2 cups cake flour
1 tsp coarse salt
3 egg whites, slightly beaten
1/4 cup evaporated milk






PROCEDURE:

1. To prepare the crepe: combine pandan leaves and water in a blender. Blend and strain. Add green food coloring and mix well. Set aside.
2. Whisk the dry ingredients in a bowl, and make a well in the center.
3. In a medium bowl, combine the liquid ingredients. Slowly pour the liquid into the well and thoroughly combine. Strain. Refrigerate for at least 1 hour. Add more buko water to adjust the consistency.
4. Heat a nonstick pan and brush with butter. Add about 1/4 cup batter to the skillet. Spread the batter to cover the entire pan surface. When dry, turn with a spatula.

For the FILLING:

• 6 pcs pandan leaves 
• 2 cups water
• 3/4 condensed milk 
• 3 cups buko meat, cubed 
• 1/4 cups cornstarch
• 1 pack (250 ml) NESTLE All Purpose Cream
• 2 tbsp chopped nuts diced fruits, as needed

PROCEDURE:

1. To prepare the filling: Boil pandan leaves in 2 cups of water until fragrant. Combine 1 cup pandan water condensed milk, buko meat and cornstarch. Cook over medium heat, stirring constantly until thick. Cool.
2. Whip NESTLE All Purpose Cream until light and fluffy. Fold into the buko mixture. Chill for 1 hour.
3. To assemble: Place a tablespoonful of chilled filling in a crepe and roll to form a log. Top crepes with chopped nuts and dust with confectioner's sugar. May be served with diced fruits.