Recipe - Pandan Batter For Crepes

2 Frozen pandan leaves
1 cup Water
1 cup Rice flour
2 cup Allpurpose flour
2 teaspoon Coarse salt
5 Egg whites
1 One half cup Canned unsweetened coconut
milk
1 md Red or green leaf lettuce
head
Vegetable Filling; (see
recipe)
Peanut Sauce; (see recipe)

Defrost and cut pandan leaves into 1inch pieces. In a blender, combine the
pandan leaf and water. Blend for about 1 minute and strain through very
fine strainer. Reserve the green liquid.

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. Refrigerate for at least 1 hour. The consistency should be that
of heavy cream. If necessary, add water to loosen.

Heat an 8inch nonstick skillet over mediumlow heat. Meanwhile, remove the
batter from the refrigerator and whisk to remove any lumps, or add water to
thin if necessary. Add about 1 One half ounces batter to skillet. Rotate the pan
so that 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.

Place pandan crepe on a plate with flat side facing up. Arrange 2
overlapping lettuce leaves so that they extend over the edge on one side.
Place One fourth cup warm Vegetable Filling on the lettuce, and roll. Place lumpia
seamsidedown on plate. Drizzle with Peanut Sauce. Serve immediately.

Makes about 30 crepes.

Cuisine: "Philippino" Source: "Martha Stewart Living
www.marthastewart.com" S(Formatted for MC5): "by Lynn Thomas
Lynn_Thomas@prodigy.net"

Per serving: 52 Calories (kcal); trace Total Fat; (2% calories from fat);
2g Protein; 11g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges:
One half Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer

Converted by MM_Buster v2.0n.