Classic Crepe
Minuman • Malaysia
How to Make Classic Crepe (Traditional & Healthy Version)
Classic Crepe, known locally as 'lempeng', is a beloved pancake-style treat that has been enjoyed across Malaysia for generations. While crepes have a global reputation, the Malaysian version carries its own unique flair, influenced by the country’s multicultural heritage. With subtle hints of pandan and coconut (santan), this soft, thin crepe is light, aromatic, and perfect for both sweet and savoury fillings. In Malaysia, classic crepes are often served for breakfast or as a light snack. The dish is easy to prepare, making it a favourite among home cooks and families. The use of santan (coconut milk) and pandan lends a fragrant, tropical note that reflects Malaysia's rich biodiversity and culinary traditions. By incorporating wholesome ingredients and reducing unnecessary fats, this healthy version of the traditional crepe is lower in calories but retains all the authentic taste and texture. Enjoy this delightful treat as a nutritious and satisfying addition to your Malaysian meal repertoire.
Bahan-bahan(untuk 2 medium crepes per person)
- 1 cup Whole wheat flour (tepung gandum)
- 1/2 cup Fresh santan (coconut milk) (santan)
- 1 large Egg (telur)
- 1/2 cup Low-fat milk (susu rendah lemak)
- 2 tablespoons Pandan juice (air daun pandan)
- 1/4 teaspoon Salt (garam)
- 1 tablespoon Brown sugar (gula perang)
- 1 tablespoon Olive oil (minyak zaitun)
- 2 tablespoons Grated fresh coconut (kelapa parut) - pilihan
- 1 teaspoon Sesame seeds (bijan) - pilihan
Arahan
- 1
In a large bowl, combine whole wheat flour, salt, and brown sugar. Mix well to evenly distribute dry ingredients.
2 minutes
Sift flour to avoid lumps for a smoother batter.
- 2
In a separate bowl, whisk together egg, santan, low-fat milk, and pandan juice until well blended.
3 minutes
Use fresh pandan leaves for the best aroma; blend and strain for pure juice.
- 3
Gradually pour wet mixture into the dry ingredients, whisking until a smooth, lump-free batter forms.
3 minutes
Add liquids slowly to maintain a silky batter consistency.
- 4
Heat a non-stick pan over medium heat and brush lightly with olive oil.
2 minutes
Use a silicone brush for even oil application, minimizing excess fat.
Kenapa hidangan ini sihat
By substituting refined ingredients with whole grains and reducing added sugars, this Malaysian classic crepe is lower in calories and higher in nutrients. The use of santan and pandan not only enhances flavour but also boosts the overall nutritional profile. This recipe avoids deep frying and minimizes added fat, making it suitable for those watching their weight, cholesterol, or blood sugar. It’s a wholesome breakfast or snack that satisfies cravings without compromising on health.
This classic crepe recipe uses whole wheat flour, providing more fiber and nutrients compared to refined flour. Santan (coconut milk) adds healthy fats and minerals such as manganese, while pandan juice contributes antioxidants. Low-fat milk and eggs supply protein and calcium, supporting muscle and bone health. The use of olive oil instead of butter reduces saturated fat, making this an overall heart-healthy dish. Incorporating fresh coconut and sesame seeds adds extra fiber, good fats, and micronutrients.
Petua
- 💡Tip 1: Rest the batter for 10 minutes before cooking to allow gluten to relax for softer crepes.
- 💡Tip 2: For extra aroma, infuse the santan with a knotted pandan leaf before mixing.
- 💡Tip 3: Use a non-stick pan to minimize oil usage and achieve an even, golden finish.
Penyimpanan & hidangan
Allow crepes to cool completely before stacking with parchment paper between each. Store in an airtight container in the refrigerator for up to 2 days. Reheat on a non-stick pan or microwave before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
