For the crepe:
- 2 pandan leaves
- 1 c. water
- 1/2 c. milk
- 1 c. plain flour
- 2 tbsps. sugar
- 2 eggs
- 3 tbsps. melted butter
- extra 1 tbsp. melted butter mixed with 1 tbsp. cooking oil
- green and yellow food colouring (optional)
For the buco filling:
- 1 c. grated or shredded buco meat
- 3/4 c. milk
- 1/2 c. condensed milk
- 2 egg yolks
- 1 tbsp. corn flour
- 1 tbsp. butter
- Snip the pandan leaves into little pieces and add to the water. Bring to a boil and simmer for 15 minutes to make pandan water. Leave to cool, then strain.
- Put 3/4 c. of the pandan water into a mixing bowl and add the rest of the ingredients, except for the butter mixed with oil. Whisk until smooth. Add a few drops of green and yellow food coloring.
- Heat up a non-stick pan. I used one with a bottom that measures 7″ in diameter. Add a tsp. of the oil and butter mixture.
- Swirl around to coat the bottom of the pan then pour the rest back into the oil mixture. You only need a light coating of oil in the pan.
- Add 1/2 c. of the crepe batter. Swirl to coat the bottom of the pan evenly. Cook for 2-3 minutes on medium heat until set. Flip to cook the other side for another minute. Slide the cooked crepe onto a plate. Cook the rest of the batter. This will make about 8 crepes. Disperse the corn flour in the milk in a mixing bowl. Add the condensed milk and egg yolks. Whisk together. Transfer to a saucepan and add in the buco meat.
- Bring to a boil while stirring constantly on low heat. Simmer until thick. Take off the heat and add the butter. Stir. For the sprinkle:
- Toast 1/4 c. of unsweetened desiccated coconut in a dry pan until light brown. To assemble the dish:Wrap 2 tbsps. of the filling in a crepe.
- Sprinkle with the toasted coconut. Makes 8 crepes. Allow 2 filled crepes per serving.