INGREDIENTS

INSTRUCTIONS

Defrost and cut pandan leaves into 1-inch pieces. In a blender, combine the
pandan leaf and water. Blend for about 1 minute and strain through very
fine strainer. Reserve the green liquid.
Whisk the dry ingredients together in a bowl, and make a well in the
center. In a medium bowl, combine the liquid ingredients. Slowly pour the
liquid into the well and thoroughly combine. Strain through a very fine
strainer. Refrigerate for at least 1 hour. The consistency should be that
of heavy cream. If necessary, add water to loosen.
Heat an 8-inch nonstick skillet over medium-low heat. Meanwhile, remove the
batter from the refrigerator and whisk to remove any lumps, or add water to
thin if necessary. Add about 1 1/2 ounces batter to skillet. Rotate the pan
so that batter covers entire surface. When the lumpia appears dry, turn it
with the aid of a rubber spatula, being careful not to let it brown. Remove
from pan and set aside.
Place pandan crepe on a plate with flat side facing up. Arrange 2
overlapping lettuce leaves so that they extend over the edge on one side.
Place 1/4 cup warm Vegetable Filling on the lettuce, and roll. Place lumpia
seam-side-down on plate. Drizzle with Peanut Sauce. Serve immediately.
Makes about 30 crepes.
Cuisine: "Philippino" Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 52 Calories (kcal); trace Total Fat; (2% calories from fat);
2g Protein; 11g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer
Converted by MM_Buster v2.0n.

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