Pandan batter for crepes

30 servings

Ingredients

Quantity Ingredient
2 Frozen pandan leaves
1 cup Water
1 cup Rice flour
2 cups All-purpose flour
2 teaspoons Coarse salt
5 Egg whites
1½ cup Canned unsweetened coconut milk
1 medium Red or green leaf lettuce head
Vegetable Filling; (see recipe)
Peanut Sauce; (see recipe)

Directions

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 1½ 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 ¼ 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 - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."

Per serving: 52 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Converted by MM_Buster v2.0n.

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