Pumpkin Crepes Dadar

Have you ever thought of using crepe or pumpkin crepe to make Kuih Dadar instead of the pandan flavour batter ?
Kuih Dadar is a rolled crepe flavoured with pandan juice & coconut milk and filled with grated coconut cooked in gula melaka/palm sugar. "Kuih" means cake or dessert. Well, I'm 'marrying' the two, here's a touch of French & Nyonya taste ... Pumpkin Crepes Dadar. 

Tried out small quantity just enough to serve 2 pax for our weekend snack ^-^

Pumpkin Crepes Dadar
Coconut filling:
1) Grated coconut 80g
2) Wash clean 1 pandan leaf (screwpines) and tie a knot.
3) In a saucepan,  pour about 30ml water, add 40g gula melaka/palm sugar and bring to a boil till it melt. (do adjust the sweetness to your preference).
4) Add in the grated coconut and pandan leaf. Cook till the mixture fairly dry over medium-low heat.
Set aside to cool. (The filling can be prepared a day in advance and keep in fridge until use)

Pumpkin Crepes:
Recipe source : Takeamegabite, below my modified version with adjustments made to the quantity and taste.

Ingredients:
160ml skimmed milk
1 tablespoon butter (reduced fat spread), plus more for cooking
1 egg
50g pumpkin puree
1 teaspoon vanilla essence
65g All-purpose plain flour
1/2 teaspoon baking powder
Pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon all ground spice

Method:
1) In a small saucepan over medium-low heat warm the milk and butter. Stirring occasionally to ensure that the butter melted completely.

Transfer to a medium bowl. Whisk in the egg, pumpkin puree, and vanilla essence.

2) In a large bowl, whisk together flour, sugar, baking powder, salt and spices.

Some prepared ingredients

3) Add the wet ingredients to the dry and whisk until smooth and no lumps remain.

4) Meanwhile heat a crepe pan or nonstick skillet at medium heat. Grease with a little of butter. Pour batter into the pan 1/3 cup at a time twirling the pan so the crepe batter thins and spreads out covering the pan. Flip when top is almost set. Remove from pan 30 seconds. Feel free to grease butter on your pan every few crepes to prevent sticking.

It depends on the size of the crepe.  To assemble crepes, place about 1.5 tablespoon full of the coconut filling onto the middle of the crepe. Spread it out into an elongated shape. Fold the crepe in and just roll into long parcels (I prefer the open ends). You can also roll it like the spring rolls with both ends tucked in.

While the batter of Kuih Dadar may be filled with the pandan fragrant, this version is totally a contrast .... the aroma of  spice fragrant ... with sweet coconut fillings infused with the fragrance of pandan. Yummy! Perfect with a cup of 'Kopi O' (black coffee).  Surprisingly,  my girl liked this pumpkin crepe. Perhaps the overall aroma of spices and sweet fillings 'camouflage' the pumpkin puree ?!
Hee hee ... It's a 'happy ending' afterall ^♡^

Enjoy & Have a nice day !

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 

organised by Zoe (Bake for Happy Kids) andMui Mui (My Little Favourite DIY) and 

hosted by Eileen (Eileen's Diary).

Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.