BUCO PANDAN CREPES

Tomorrow is Shrove Tuesday or better known to kids as Pancake Day. It is the day before Ash Wednesday which signifies the beginning of Lent when the use of eggs, flour, fat and milk are traditionally limited as a form of fasting and sacrifice.
To use up the supplies, they are made into pancakes. In some parts of England, pancake races are held where the participants race to the finish line while tossing a pancake in a pan.

I am making pancakes, but not the traditional ones. Although not directly in line with Lenten sacrifice, it is the pancake of choice because it is my husband's favourite. It is a rolled crepe which is of Malaysian origin but which I have translated to a Filipinized version. The Malaysian pancake is flavoured with pandan (screwpine leaves) and filled with a caramelized coconut filling. I have used the pandan crepe but filled it with a creamy buco (young coconut filling). Buco and pandan is a classic flavour pairing in Filipino food. A sprinkling of toasted coconut gives a contrasting accent to the creamy crepe.

Ingredients for the crepe:

(adapted from Alton Brown's crepe recipe)


2 pandan leaves
1 c. water
1/2 c. milk
1 c. plain flour
2 tbsps. sugar
2 eggs
3 tbsps. melted butter
extra 1 tbsp. melted butter mixed with 1 tbsp. cooking oil
green and yellow food colouring (optional)

Method:


Snip the pandan leaves into little pieces and add to the water. Bring to a boil and simmer for 15 minutes to make pandan water. Leave to cool, then strain.


Put 3/4 c. of the pandan water into a mixing bowl and add the rest of the ingredients, except for the butter mixed with oil. Whisk until smooth. Add a few drops of green and yellow food colouring.


Heat up a non-stick pan. I used one with a bottom that measures 7" in diameter. Add a tsp. of the oil and butter mixture. Swirl around to coat the bottom of the pan then pour the rest back into the oil mixture. You only need a light coating of oil in the pan. 


Add 1/2 c. of the crepe batter. Swirl to coat the bottom of the pan evenly. Cook for 2-3 minutes on medium heat until set. Flip to cook the other side for another minute. Slide the cooked crepe onto a plate. Cook the rest of the batter. This will make about 8 crepes.


Ingredients for the buco filling:


1 c. grated or shredded buco meat
3/4 c. milk
1/2 c. condensed milk
2 egg yolks
1 tbsp. corn flour
1 tbsp. butter


Disperse the corn flour in the milk in a mixing bowl. Add the condensed milk and egg yolks. Whisk together. Transfer to a saucepan and add in the buco meat. Bring to a boil while stirring constantly on low heat. Simmer until thick. Take off the heat and add the butter. Stir.


For the sprinkle:


Toast 1/4 c. of unsweetened dessicated coconut in a dry pan until light brown.


To assemble the dish:


Wrap 2 tbsps. of the filling in a crepe. Sprinkle with the toasted coconut. Makes 8 crepes. Allow 2 filled crepes per serving.

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