Crepes Cake Coffee Pandan Coconut Recipe

Ingredients:

Coffee 

2 Eggs

3/4 cup All Purpose Flour

1 tsp. Instant Coffee 

3/4 cup Milk (add more as needed)

Pinch of Salt

2 Tbsp. Sugar

2 Tbsp. unsalted Butter

Pandan

2 Eggs

3/4 cup All Purpose Flour

1/2 tsp. Pandan Paste

3/4 cup Milk (add more as needed)

Pinch of Salt

2 Tbsp. Sugar

2 Tbsp. unsalted Butter

Coconut Whipped Cream

1 1/2 cup Heavy Whipped Cream

2 Tbsp. Coconut Milk

1/4 cup Sugar

Optional

Coffee Powder

Coffee Batter

In a bowl mix 3/4 cup All Purpose Flour and 1 tsp. Instant Coffee. Add 2 Tbsp. Sugar and a Pinch of Salt. Mix and add 2 Eggs. Add 3/4 cup Milk (add more as needed).  Batter should be similar to pancake batter. Add 2 Tbsp. unsalted Butter. Mix well and cover with plastic wrap.  Set aside for about 15 minutes.

Pandan Batter

Mix 3/4 cup Milk with 1/2 tsp. Pandan Paste. In a bowl mix 3/4 cup All Purpose Flour, a Pinch of Salt and 2 Tbsp. Sugar. Add 2 Eggs and Milk mixture.  Add more milk as needed, batter should be similar to pancake batter. Add 2 Tbsp. unsalted Butter. Mix well cover with plastic wrap and set aside for 15 minutes. 

Heat up a pan add some butter.  Use a ladle to pour batter in, just enough to make a thin crepe circle.  Let it cook on both side remove and set aside to cool. Repeat until you use up all the batter.  Do this to the coffee and pandan batter. 

To make the Coconut Whipped Cream.  In a bowl add in 1 1/2 cup Heavy Whipped Cream, 2 Tbsp. Coconut Milk and 1/4 cup Sugar.  Beat until it reaches stiff peaks. 

Spread some Coconut Whipped Cream between each crepe.  

Optional, sprinkle some Coffee Powder on the top.  Place in fridge for about 15 minutes to firm up and serve.