| Ingredient | Method |
| Crêpe: 80g AP flour 1 A Egg 1/2 teaspoon salt 1 teaspoon apito pandan 130ml milk 25g butter, melted Cempedak Filling: heavy Cream 100g 5g caster sugar 120g cempedak flesh *makes 6 crepes | 1. Mix all crepe ingredient in a big bowl. 2. Strain the mixture and rest for 1 hour. 3. Heat the 20cm nonstick frying pan, then wrap bit of butter on it. 4. Pour the crepe mixture on the frying pan. 5. Fry the crepe until the mixture is dry completely. 6. Let it cool down. 7. Whip the cream to stiff peaks. 8. Separate the cempedak flesh and the seeds. Slightly shred the flesh using spoon. 9. Ready a piece of crepe 10. Spoon a scoop of whipping cream, top with cempedak flesh, then top with whipping cream again at the middle of the crepe. 11. Wrap the crepe. 12. Set it in refrigerator for a while before serve. |
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