For the U.S. Yellow Split Pea Paste for the Filling:
100gm Cooked U.S. Yellow Split Peas
50gm Shredded Young Coconut
For the Crepes:
50gm All-Purpose Flour
60gm Coconut Milk
50ml Pandan Juice
5ml Cooking Oil
90gm Liquid Honey
Melt the sugar over medium heat and add the cooked U.S. Yellow Split Pea.
Combine well and with a fork mash up the U.S. Yellow Split Pea until you have a paste.
Turn off the heat and add the shredded young coconut.
Combine the flour, coconut milk, pandan juice, sugar, egg, salt, and oil into a batter.
Add the U.S. Yellow Split Pea paste into the batter and mix well.
Heat a non-stick pan and add two to three tablespoons of the batter and quickly swirl around to cover the bottom of the pan.
Cook on both sides for about 30 seconds.
Lay the pancake flat onto the table and fill with the U.S. Yellow Split Pea filling.
Roll them up and serve warm with the honey poured over or on the side.
Note: If the batter is too thin: add more flour, if too thick, add a little coconut milk or water.