Pandan Crepes with Raspberry Glaze

Ingredients

6 eggs
2 cup whole milk
2 all purpose flour
1/2 teaspoon salt
2 teaspoon Pandan essence (available in Asian markets or online)
Butter
2 cups raspberries + for garnish
2/3 cup orange juice
4 tablespoons honey + for drizzling

Method

• In a large bowl, whisk together the eggs until frothy. Add the milk and whisk briefly. Toss in the flour, salt and Pandan essence, whisking again until smooth and thoroughly mixed.
• In a small pan (about 6 inches wide or so), melt 1/3 tablespoon of butter on medium high heat. Ladle the batter onto the pan, swirling it around quickly to spread evenly. Let it cook for about 1 to 1 ½ minutes. Using a thin spatula, gently flip the crepe over and let it sit for another 1 minute on the other side. Transfer to a plate to cool down before folding over into triangle or rolling into cigar shapes. Repeat this step until all the batter is used.
• Arrange the crepes on serving plates.
• In a small pot, bring the raspberries, orange juice and 4 tablespoons honey to a simmer on medium high heat. Using a spatula or ladle, gently mash the raspberries, mixing with the orange juice. Allow to simmer for about 8 to 10 minutes, stirring occasionally until the mixture has thickened and reduced. Spoon the mixture evenly over all the crepes.

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