Pandan Crepes with Coconut Sauce {Gluten Free} | Swirls and Spice

Pandan Crepes with Coconut Sauce

Delicate crepes infused with aromatic pandan and coconut make a lovely brunch for springtime celebrations.  Topping them with edible flowers is optional, yet adds an elegant touch of natural color and beauty.

Pandan Crepes with Coconut Sauce {Gluten Free} | Swirls and Spice

Two things I love are crêpes and violets, so putting them together on a plate made for a happy day.  April showers have given us an abundance of wild violets this year.  While some people might want to rid their yard of them, I think the exquisite purple blossoms that appear this time of year are delightful, and I try to hold onto them as long as possible.

Wild patch of violets

Flowers and Mother’s Day go hand in hand, so why not top some crêpes or other favorite treats with wildflowers that are both lovely and edible?  These colorful crêpes would also be a fantastic feature at a bridal shower or baby shower, should you have the pleasure of hosting one this year.

Pandan Crepes with Coconut Sauce {Gluten Free} | Swirls and Spice

But what is pandan, you may be wondering?  It’s a large tropical leaf, and it is typically used to flavor certain desserts in Asia.  I was able to request some pandan flavoring at my local Asian grocery store, but you can also order it online or simply substitute vanilla extract.

Coconut sauce is essentially a thinner version of coconut milk pudding.  It’s a breeze to make, and you can sweeten it with sugar, honey, maple syrup, or stevia, depending on your preference.

If you would like to boost your crêpe making confidence before you commence with this recipe, I invite you to check out my Skillshare class, Crêperie 1-2-3: How to Make French Crêpes (referral link).  It offers step-by-step video lessons that demonstrate the techniques I use to make crepes with basic kitchen equipment.

Whether you choose to whisk together your ingredients right away, or opt for a visual demonstration of the process first, the resulting tropical flavored crêpes will inspire you to celebrate as warmth and sunshine return.

  • Servings: 3 to 4
  • Difficulty: medium
  • Print

Pandan Crepes with Coconut Sauce {Gluten Free} | Swirls and Spice


  • 1/3 cup brown rice flour
  • 1/3 cup tapioca flour
  • 3/4 cup + 1 cup canned coconut milk, divided
  • 3 large eggs, lightly beaten
  • 3/4 teaspoon pandan flavoring or vanilla extract
  • 1/4 teaspoon sea salt
  • butter or oil, for greasing the skillet
  • 1 + 1/2 teaspoons cornstarch
  • 2 to 3 Tablespoons unrefined sugar or other sweetener
  • 1/4 teaspoon pure vanilla extract


  1. Whisk flours and milk together until smooth.  Beat in eggs, flavoring, sugar, and salt until a smooth, thin batter forms, adding a little more water or milk if needed.
  2. Heat a 9-inch round skillet or sauce pan over medium heat.  Grease with butter or oil and pour in about 1/4 cup crêpe batter.  Quickly tilt and swirl the pan to create a thin, round crêpe.  When the batter is cooked through (it will lose its shine), flip and cook the other side until golden spots appear.  Transfer cooked crêpe to a platter and cover to keep soft.  Lightly grease skillet before making the next crêpe.
  3. To make coconut sauce, whisk together 1 cup coconut milk with 1 + 1/2 teaspoons cornstarch.  Stir in 2 to 3 Tablespoons sugar or other equivalent sweetener, followed by vanilla extract.  Heat over medium heat, stirring constantly until slightly thickened.  Remove from heat and let cool until slightly warm or room temperature.
  4. Fold or roll crêpes and arrange on plates.  Drizzle crêpes with coconut sauce and top with coconut flakes if desired.  Garnish with edible flowers if available.

Pandan Crepes with Coconut Sauce {Gluten Free} | Swirls and Spice



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