Thursday, January 29, 2015

Pandan Mille-Crêpes

Pandan Mille-Crêpes Cake

For the crepe:
150g plain flour
30g sugar
2 eggs
25g butter, melted
100ml coconut milk + 210ml water
1/4 tsp pandan paste

For the cream:  
300ml whipping cream
50g icing sugar
1 tsp vanilla extract

To make the crepe:
  • Sift flour into a mixing bowl.  Add in sugar and combine.
  • Beat eggs in a small bowl.  Add in melted butter and coconut milk mixture. Whisk to combine.
  • Add flour mixture into the egg mixture and whisk until well combined.  
  • Heat frying pan over medium-low heat and grease lightly.  Pour a thin layer of batter into the pan.  Cook until light golden.  Flip over and cook for a minute. Transfer to a plate.
  • Repeat with the rest of the batter.
Whipped cream frosting:
  • Whip the cream together with icing sugar and vanilla extract until stiff peaks form.

To assemble the cake:
  • Place a crepe on a serving plate and spread cream frosting evenly over the crepe.  Cover the cream with another crepe.  Repeat to make a stack of 20 crepes (or the thickness of your choice).
  • Chill the cake for at least 2 hours.  Leave it out for 30 minutes in room temperature before serving.


  1. Wow looks super and a nice green colour too! You sure have a lot of patience with those 20 layers! :) very nice!

    1. Hi Fern, unfortunately I don't have any fresh pandan leaves in my freezer so I had to resort to using pandan paste from the bottle. As for the 20 layers, they don't take that long to make. By the way if you bother to count, I only used 15 layers! Haha.

    2. Haha looks llike many layers though because of the cream :)
      Maybe next time can add coconut kuih dadar, deconstructed! haha

  2. what a beautiful mille crepe cake.. pandan coconut flavour sounds like a very nice twist to the normal flavours we have... loving this and it's so neat

  3. wow this looks really cool! Love the beautiful layers.


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