Food & Receipts

The Ultimate, Mouth-Watering Experience: Crafting the Perfect Banana Cream-Filled Pandan Crepe for a Family Feast

Indulge in the ultimate dessert sensation with our mouth-watering crepe cake! The delicate, fluffy banana cream filling is encased within a fragrant pandan crepe, creating a sweet and fragrant treat that's simply irresistible. Join us on a culinary journey as we unveil the secrets behind this delectable delight.

Administrator

17 July, 2024

Preparation
20 minutesCooking
10 minutesServings
2 – 3 people

Indulge in the ultimate tropical treat with this mouthwatering banana and pandan crepe cake. The delicate crepes infused with fragrant pandan leaves, enveloping a rich and creamy banana filling, will tantalize your taste buds and impress your family and friends. Let’s get cooking!

1Ingredients for Banana and Pandan Crepe Cake

Crepe Batter

20g pandan leaves
120ml water
2 large eggs
25g sugar
100ml coconut milk
100ml fresh milk
100g all-purpose flour

Filling

250ml whipping cream
25g sugar
2 ripe bananas

Ingredients for Banana and Pandan Crepe Cake

2Instructions

Step 1 Prepare the Crepe Batter

First, rinse the pandan leaves thoroughly, chop them finely, and place them in a blender. Add 120ml of water and blend until you have a smooth puree. Strain the pandan puree through a fine-mesh sieve to extract the vibrant green juice.

In a mixing bowl, combine the eggs, sugar, coconut milk, fresh milk, and pandan juice. Whisk until the ingredients are well incorporated. Sift in 100g of flour and whisk until smooth. Finally, strain the batter through a fine-mesh sieve 2-3 times to ensure a silky smooth consistency. Cover the bowl with plastic wrap and let the batter rest for about 30 minutes.

Preparing the Crepe Batter

Step 2 Cook the Crepes

Once the batter has rested, it’s time to cook the crepes. Heat a non-stick pan over medium heat and add a small amount of oil. Use a paper towel to wipe away any excess oil.

Pour a thin layer of batter into the pan and cook over low heat for about 3-4 minutes until the top appears dry and the crepe is lightly browned. Gently loosen the edges and flip the crepe, cooking for another minute or so. Repeat this process until you’ve cooked all the crepes.

Cooking the Crepes

Step 3 Make the Filling

In a separate bowl, combine 250ml of whipping cream and 25g of sugar. Using an electric mixer, beat the mixture until it forms stiff peaks.

Making the Filling

Step 4 Assemble the Crepe Cake

Now, it’s time to assemble your crepe cake. Lay one crepe on a flat surface and spread a layer of whipped cream on top. Add sliced bananas and cover with another layer of cream. Carefully fold the crepe into quarters to create a parcel.

Assembling the Crepe Cake

Step 5 Finalize and Serve

Repeat the filling and folding process until you’ve used up all the crepes and cream. Wrap the crepe cake in plastic wrap and chill it in the refrigerator for about 30 minutes before serving.

Finalizing and Serving

3Enjoy!

Your Banana and Pandan Crepe Cake is now ready to be devoured! The vibrant green crepes, infused with the aroma of pandan, coupled with the creamy banana filling, create a delightful tropical dessert. Dig in and enjoy the unique combination of textures and flavors!

Banana and Pandan Crepe Cake

Impress your loved ones with this exquisite Banana and Pandan Crepe Cake. Follow the detailed recipe above to create this delicious tropical treat!

Frequently asked questions

To make the crepe batter, you’ll need pandan leaves, water, eggs, sugar, coconut milk, fresh milk, and flour. Rinse and chop the pandan leaves, then blend them with water to create a puree. Strain this puree to extract the vibrant green pandan juice. In a mixing bowl, combine eggs, sugar, coconut milk, fresh milk, and the pandan juice. Whisk well, then sift in the flour and whisk until smooth. Finally, strain the batter a few times to ensure a silky consistency.

Heat a non-stick pan over medium heat and add a small amount of oil, wiping away any excess with a paper towel. Pour a thin layer of batter into the pan and cook over low heat until the top appears dry and the crepe is lightly browned. Gently loosen the edges, flip, and cook for another minute. Repeat this process for each crepe.

In a bowl, combine whipping cream and sugar. Use an electric mixer to beat the mixture until it forms stiff peaks.

Lay a cooked crepe on a flat surface. Spread a layer of whipped cream, then add sliced bananas. Cover with another layer of cream. Carefully fold the crepe into quarters. Repeat the filling and folding process for each crepe until you’ve used them all up.

After assembling the crepe cake, wrap it in plastic wrap and chill it in the refrigerator for about 30 minutes before serving. This dessert is a tropical treat, with the aroma of pandan and creamy banana filling creating a unique and delightful combination of textures and flavors.