Oven-Baked Thai Pandan Coconut Crepes with Mango

Title: Oven-Baked Thai Pandan Coconut Crepes with Mango — Easy Recipe (receta fácil para hacer crepas) Highlight: A light, aromatic Thai-inspired dessert — pandan-scented crepes baked in the oven, filled with ripe mango and drizzled with sweet coconut cream. Quick to make and perfect for sharing. Prep time: 45 minutes Servings: 4 servings Full Ingredients: 1 cup all-purpose flour 2 large eggs 1 cup coconut milk 1/4 cup water 4 tbsp unsalted butter, melted 1 tbsp granulated sugar 1/4 tsp fine salt 1 tsp pandan extract 1 large ripe mango, peeled and thinly sliced 1/2 cup thick coconut cream 1 tbsp powdered sugar 1 tbsp toasted sesame seeds Preparation Summary: 1. Preheat oven to 425°F and heat two rimmed quarter sheet pans inside for 10 minutes. 2. Whisk flour, sugar, and salt in a bowl. Add eggs, coconut milk, water, and pandan extract; whisk until smooth. Stir in 1 tbsp melted butter and rest batter 10 minutes. 3. Whisk coconut cream with powdered sugar until smooth and set aside. 4. Remove hot pans, brush with ~1 tsp melted butter each. Pour ~1/3 cup batter per pan, tilt to form a thin rectangle. Bake 5–6 minutes until centers set and edges light golden. Use remaining batter to make about 8 crepes, brushing pans between batches. 5. Reduce oven to 350°F. Place thin mango slices down the center of each crepe, roll, and arrange seam-side down in a baking dish. 6. Bake filled crepes 5 minutes until mango is warm and edges slightly crisp. Drizzle with sweetened coconut cream, sprinkle toasted sesame seeds, and serve warm. Call to Action: If you enjoyed this recipe, give the video a like, subscribe for more international desserts, and hit the bell to get notified when we post new recipes. Leave a comment: how would you flavor these crepes? Pandan, vanilla, or matcha? Hashtags: #ThaiDessert #PandanCrepes #MangoCrepes #recetafácilparahacercrepas #BakedCrepes #CoconutCream Chapters: 0:00 Intro 0:17 Ingredients 1:36 Cooking starts 4:46 Final result