Combine all the ingredients for the pancake in a mixing bowl.

Whisk ingredients well.

Strain any residual lumps if necessary.

Heat a non stick pan and brush with extra butter.

Ladle pancake mixture into the pan until the bottom is thinly covered.

Flip when ready.

Once cooked, set aside and repeat until the mixture is finished.

Filling

Place the water and sugar in a saucepan and heat until the sugar is dissolved.

Add the remaining filling ingredients to the saucepan and cook until all the liquid has evaporated.

Remove the mixture from the heat and discard cooked pandan leaf.

Assemble

Place equal portions of filling in each pancake.

Roll the crepe into a parcel and garnish with fresh pandan leaves.