PANDAN-MACAPUNO CREPE SPECIAL


Ingredients:

1 cup water
2 pc pandan leaves
1/2 cup MAGNOLIA FRESH MILK
3/4 cup MAGNOLIA ALL PURPOSE FLOUR
1/4 tsp iodized fine salt
3 tbsp + 1/2 tsp melted MAGNOLIA BUTTERCUP
3 pc MAGNOLIA BROWN EGGS

Pandan Jello

2 cups water
6 leaves pandan
1 bar gulaman, shredded

Toppings / Filling

macapuno strips (preserve)
MAGNOLIA ICE CREAM BEST OF THE PHILIPPINES MACAPUNO-LANGKA

Procedure:

  1. Boil 1 cup of water with pandan leaves for 7 minutes. Strain then let cool.
  2. Mix 1/2 cup of the pandan juice with milk. Set aside.
  3. Combine flour and salt in a bowl. Add 3 tbsp margarine and eggs, then gradually add the milk mixture, stirring continuously until it is well blended to a smooth thin batter.
  4. Heat one 6" round non-stick pan. Brush slightly with 1/2 teaspoon margarine. Lower heat and pour 1/4 cup of batter. Tilt the pan in a circular motion. Cook each side for 15 seconds. Repeat with remaining batter. Stack crepes in between sheets of wax paper. Set aside.
  5. For the pandan jello, boil water and pandan leaves. Add gulaman and simmer until gulaman is dissolved. Remove from heat then pour into a 9" x 1" round baking pan. Let cool and chill until set. Cut into cubes and use for topping.
  6. Spread about 1 scoop of ice cream in the middle portion of crepe. Fold to secure ice cream in the middle then top with jello cubes and macapuno strips. Serve immediately.

Makes 8 crepes.

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