Preparation Time: 40 minutes plus 1 hour chilling time.
Cooking time: 30 minutes
Servings : 4-6

For the crepe:
4 pandan leaves
1 1/2 cups buko water
4-6 drops green food coloring
3 egg whites, slightly beaten
1/4 cup Carnation Evap
1 1/2 cups cake flour
1 tsp. coarse salt

For the filling:
6 pandan leaves, tied to a knot
2 cups water
3/4 cup Condensed milk
1 cup buko meat, cubed
1/4 cup cornstarch
1 250 g. nestle all purpose cream, whipped
2 tbsp. chopped nuts diced fruits, as needed

Procedure:

1. Crepe: Blend Pandan leaves and buko water for 1 minute in a blender. Strain. Add food coloring, egg whites, and evaporated milk and mix well. In another bowl, combine the dry ingredients and make a well in the center. Slowly pour the liquid mixture into the well and thoroughly combine. Strain then chill. Add more buko water to adjust the consistency.
2. Heat an 8″ nonstick pan and brush with butter. Add about 1/4 cup butter and spread to cover the entire pan surface. When dry, turn with spatula and cook until browned on some parts. Set aside.
3. Filling: Boil pandan leaves in water, condensada, buko meat and cornstarch. cOok over medium heat, stirring constantly until thick. Let cool. Fold whipped all purpose cream into the buko mixture. Chill.
4. To ensemble: Place a spoonful of chilled filling in a crepe and roll to form a log. Top crepes with diced fruits and chopped nuts and dust with confectioner’s sugar.