1Whisk all ingredients together until combined. Cover and refrigerate for one hour.
1In a blender, puree the pandan leaves and 500ml of water. Strain the puree until you have 125ml of pandan water. You can also use pandan extract following the directions on the package and skip this step.
2Gradually mix the coconut milk, egg yolks, sweetened condensed milk, cornstarch, sugar and salt together one at a time, whisking until sugar dissolves a bit. Add the pandan water and stir until combined. Cook the pandan cream over a double boiler, stirring constantly until thickened, about 5-7 minutes (times may vary). Continue to stir while the pandan cream cools. Once it has cooled, transfer it into a pastry bag or place plastic wrap over the surface of the cream (so a skin does not form) and place it in the refrigerator to thicken more, about 20 minutes.
To Make the Crepes
1To make the crepes, drop large spoonfuls of the crepe batter onto a griddle set to 325 degrees F or a pan on medium high heat. Use the back of the spoon to spread the batter evenly in a circular motion to create the circular shape of the crepes.
2Once most of the bubbles in the batter have popped and the bottom of the crepe is golden brown, pipe the pandan cream in a line across each crepe (or drop a spoonful in the center).
3Using a spatula to lift the edge of the crepe, gently roll the crepe around the pandan cream. Serve immediately.
1/2 tspbaking soda
15 pandan leaves, roughly chopped (you can also use pandan extract in place of this)