Pandan Mille-Crêpes

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.