A spoonful of coconut cream scents these crepes with a tropical aroma that takes you somewhere beautiful. It also helps toast the sizzling batter, giving the edges a crackle and the whole thing a nutty note.

To make swirling the batter into thin rounds even easier, this blend is quite thin, with just a little more swish than heavy cream. Coconut’s fragrance extends to the accompanying whipped cream, which also includes pandan extract (see tip below).

Inspiration for this crepe’s topping came from Diane Moua, the chef and owner of Diane’s Place in Minneapolis, who pipes coconut-pandan diplomat cream into croissants for a spectacular pastry.

Coconut brings out the subdued bouquet of pandan and that duo is streamlined into this simply whipped cream.

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Coconut Crepes With Pandan Cream

Total time: 40 minutes

Yield: 10 to 12 crepes

INGREDIENTS

Crepes

1 (13.5-ounce) can full-fat coconut milk, chilled

½ cup all-purpose flour

2 teaspoons granulated sugar

¼ teaspoon fine sea salt

1 cup whole milk…