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Blue Crepe Stuffed with Palm Sugar and Freshly Grated Coconut Infusion

Kiss your blues away with this delicious deep blue stuffed with palm sugar and freshly grated coconut infusion. Monday will never be more exciting with this beautiful treat, wake up your sense get ready to conquer the week with this soft, sweet & buttery crepe filled with delicious grated coconut. Mmmmmh, it's just chef kiss perfection! To achieve this beautiful deep ocean blue hue, we use Suncore Foods® Blue Butterfly Pea Supercolor Powder; perfect your coconut stuffing with Suncore Foods® Emerald Pandan Leaf Supercolor Powder and Rose Salt. Always eat deliciously and don't forget to grab the secret . Happy Monday!


Makes 7-8 Crepes

Coconut Stuffing:
90 grams palm sugar (cut into small pieces)
50 grams water
175 grams freshly grated coconut
1/2 tsp Suncore Foods® Emerald Pandan Leaf Supercolor Powder
Pinch of Suncore Foods® Rose Salt

230 grams water
2 tsp Suncore Foods® Blue Butterfly Pea Supercolor Powder
160 grams regular flour
150 grams coconut milk
25 grams beaten egg
15 grams vegetable oil
Pinch of Suncore Foods® Rose Salt


1. To Make the Stuffing — Place water and palm sugar in a small saucepan over medium low heat. Cook until sugar has completely melted. Add in grated coconut, pandan powder and salt; gently mix until well incorporated. Set aside to cool.

2. To Make the Crepe — Mix blue pea powder with water. Set aside. Mix milk, egg and oil in a large bowl until well incorporated. Shift in flour and salt. Mix well. Add blue pea water, mix until well incorporated. Strain mixture twice over fine mesh shift to discard lumps.

3. On medium low heat, place a lightly oiled non-stick pan (wipe away excess oil with kitchen towel); scoop around 1/3 cup batter to the pan. Tilt and swirl to get even layer circle. Cook crepe until edges start to sizzle and no longer sticking to the pan. Repeat.

4. Scoop 2 tbsp stuffing to the crepe; wrap well. Enjoy!


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