Pandan Batter for Crepes
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Yield: 30 servings Ready in 1 hours
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Pandan Batter for Crepes Preparation
Defrost and cut pandan leaves into 1-inch pieces. In a blender, combine the pandan leaf and water. Blend for about 1 minute and strain through very fine strainer. Reserve the green liquid. Whisk the dry ingredients together in a bowl, and make a well in the center. In a medium bowl, combine the liquid ingredients. Slowly pour the liquid into the well and thoroughly combine. Strain through a very fine strainer. Refrigerate for at least 1 hour. The consistency should be that of heavy cream. If necessary, add water to loosen. Heat an 8-inch nonstick skillet over medium-low heat. Meanwhile, remove the batter from the refrigerator and whisk to remove any lumps, or add water to thin if necessary. Add about 1 1/2 ounces batter to skillet. Rotate the pan so that batter covers entire surface. When the lumpia appears dry, turn it with the aid of a rubber spatula, being careful not to let it brown. Remove from pan and set aside. Place pandan crepe on a plate with flat side facing up. Arrange 2 overlapping lettuce leaves so that they extend over the edge on one side. Place 1/4 cup warm Vegetable Filling on the lettuce, and roll. Place lumpia seam-side-down on plate. Drizzle with Peanut Sauce. Serve immediately. Makes about 30 crepes. Cuisine: "Philippino" Source: "Martha Stewart Living -
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