Method

• 1.
  To make the crepe batter, place pandan leaves in a blender with 150ml water and whiz for 1 minute until roughly chopped. Strain through a fine sieve into a measuring jug (you’ll need 100ml juice). Whisk 100ml juice with remaining ingredients in a medium bowl until well combined. Strain through a sieve into a small bowl (it should have the consistency of thin cream).
• 2.
  Heat a 22cm non-stick frypan over medium-low heat and brush lightly with extra melted butter. Add 1/3 cup (80ml) batter and cook for 3-4 minutes until light golden on the bottom and set on top. Set aside and repeat with remaining batter to make 6 crepes.
• 3.
  For the crumble, place gula melaka and 1/4 cup (60ml) water in a small saucepan over medium heat and cook, stirring, until smooth. Add a pinch of salt flakes, remove from heat and stir in the coconut (mixture should look like wet sand). Set aside to cool. Stir in the sugar (you don’t want to melt this sugar, as you want the crunch).
• 4.
  To assemble, place 2-3 tbs filling in the centre of each crepe. Fold in the 2 sides, then roll up from the bottom to form rolls.