Dadar Unti (Indonesian Crepes Stuffed With Coconut)

Traditionally, this traditional sweet is shaped like this. The coconut filling is always enclosed inside the crepes, to avoid spills.

But that's a bit boring, isn't it? I could give it a twist...

Dadar Unti
for the crepes:
120 gr plain flour
320 ml coconut milk
1 egg
1/4 tsp salt
pandan paste or green food coloring (optional)
butter, to grease

1. Combine flour and salt in a medium bowl.
2. Make a hole in the center. Add egg, coconut milk, and pandan paste or green food coloring, if using. Whisk until batter is no longer lumpy. Cover and refrigerate for at least 2 hours.
3. Preheat a small nonstick pan over medium-high heat. Grease with butter. Pour 1/4 cup of batter. Swirl to cover base. Cook until crepe starts to pull away from pan. Transfer to a plate. Repeat with remaining batter.

Note:
- adjust the amount of batter per crepe with your pan size
- to prevent crepes from sticking to each other, place a sheet of parchment paper between crepes

for the filling:
75 gr dessicated coconut
75 gr palm sugar (or brown sugar if you can't get palm sugar), thinly sliced
1 pandan leaf or 1 tsp pandan extract
50 ml coconut milk

1. Mix all ingredients in a medium saucepan over medium-low heat until combined. Cook until coconut mixture starts to dry up.

No assembly instructions here. You can sprinkle the coconut mixture as a topping, you can enclose it inside the crepes like how we are used to do it in Indonesia, or you can make it more crepe-like just as I did. Or perhaps you've got a better idea?