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Receta Pandan Batter For Crepes

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Raciónes: 12

Ingredientes

Cost per serving $0.33 view details
  • 2 x frzn pandan leaves
  • 1 c. water
  • 1 c. rice flour
  • 2 c. all-purpose flour
  • 2 tsp coarse salt
  • 5 x egg whites
  • 1 1/2 c. canned unsweetened coconut lowfat milk
  • 1 med red or possibly green leaf lettuce head
  • Vegetable Filling (see recipe)
  • Peanut Sauce (see recipe)

Direcciones

  1. Defrost and cut pandan leaves into 1-inch pcs. In a blender, combine the pandan leaf and water. Blend for about 1 minute and strain through very fine strainer. Reserve the green liquid.
  2. 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. Chill for at least 1 hour. The consistency should be which of heavy cream. If necessary, add in water to loosen.
  3. Heat an 8-inch nonstick skillet over medium-low heat. Meanwhile, remove the batter from the refrigerator and whisk to remove any lumps, or possibly add in water to thin if necessary. Add in about 1 1/2 ounces batter to skillet. Rotate the pan so which 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.
  4. Place pandan crepe on a plate with flat side facing up. Arrange 2 overlapping lettuce leaves so which they extend over the edge on one side. Place 1/4 c. hot Vegetable Filling on the lettuce, and roll. Place lumpia seam-side-down on plate. Drizzle with Peanut Sauce. Serve immediately.
  5. Makes about 30 crepes.
  6. Cuisine: "Philippino"

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Nutrition Facts

Amount Per Serving %DV
Serving Size 64g
Recipe makes 12 servings
Calories 167  
Calories from Fat 29 17%
Total Fat 3.44g 4%
Saturated Fat 2.79g 11%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 391mg 16%
Potassium 64mg 2%
Total Carbs 30.5g 8%
Dietary Fiber 1.3g 4%
Sugars 0.19g 0%
Protein 3.26g 5%
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