Place palm sugar, brown sugar, water and in a pot. Cook until sugar dissolves for about 3 minutes over medium heat. Adding a cinnamon stick or piece of pandan leaf for aroma is very common but optional.

Lower the heat and add coconut and cook for about 2 minutes stirring constantly until all the coconut is coated with the syrup.

Remove from heat and let it cool. The mixture will get dry as it cools. Remove the cinnamon stick or pandan leaf, if used.

Add half of the coconut milk a little at a time and whisk the flour into the egg mixture until form a smooth thick paste.

Place the flour, sugar and salt in a large bowl and whisk together. Make a well in the centre and pour the eggs.

Beat the eggs lightly.

Add the rest of the milk and whisk vigorously until you have a smooth batter.

Your batter should be smooth. Strain the batter if there are any lumps.

Add pandan extract or green food coloring if desired. Mix well until you have a batter uniform in color. If you choose not to color your batter, just skip this step.

Cover and rest the batter for about 10 minutes before you making the crepes.

We need to make soft smooth crepes with nice green color. Heat the pan over low medium and grease with oil lightly, yes very lightly.

Pour a ladleful of batter into pan and immediately swirl to coat bottom evenly and thinly. Then cook for about 30 seconds or so over lower heat until top appears dry. DO NOT cook until browned on the bottom and the edges. DO NOT flip it.

Loosen the edges of the pancake with a thin spatula carefully then remove it to a plate. Repeat with the remaining pancake batter.

Place a crepe on a serving plate cooked side out and put 2 tablespoons of filling down the centre of the crepe.

Fold left in and the right side in, and then roll the pancake up from the bottom.

Repeat with the remaining pancakes and filling.

Serve & Enjoy!