My husband came back from fishing with a surprise bag of prickly pears he collected near the beach which inspired this delicate brunch dish! Prickly pears, also known as cactus fruit, taste sweet with faint floral notes and feature a beautiful bright color which makes them a great star ingredient for a syrup. The soft vanilla-like flavor profile of pandan is perfect addition to the fluffy and delicate rice flour crepes and pairs wonderfully with the bright prickly pear syrup.

What is pandan?

Pandan is a fragrant tropical plant that has green slender leaves that grow upright and is used to flavor many Southeast Asian desserts. The flavor profile of pandan is soft and similar to vanilla and it adds a beautiful green hue when used. You can find pandan in most Asian markets as fresh bundles, frozen, or as paste, powder and extract. This recipe uses pandan extract which is made by grinding pandan leaves with water, then straining it and using the liquid.

What is a prickly pear?

The first time I had prickly pear flavored treat was in Utah a few years back and it has been one my favorite flavors since! Prickly pears are sweet with light floral notes and when cut open they have a beautiful bright color but are filled with seeds which makes them more ideal for cooking than eating fresh. If picking them fresh make sure to protect your hands from the hair-like needles the outside of the fruit is covered with (called glochids). Prickly pears are related to dragon fruit and much like dragon fruit the flavor profile of prickly pear is faint compared to the vibrant presentation the fruit has. While this brunch recipe uses exotic ingredients the flavor profile is light and sweet.

How to make pandan crepes with prickly pear syrup?

First begin the prickly pear syrup. Add prickly pear mash, 2 cups of water and 2 cups of sugar in a small pot and bring to boil. Lower heat to medium and continue to simmer for an hour occasionally stirring. Then start the Pandan crepe batter. In a medium bowl whisk together 2 cups of rice flour, 2 tsp baking powder and 1/2 tsp salt. Set aside. In a large bowl whisk together 2 eggs, 2 tbsp sugar, 2 tbsp coconut oil, 400ml coconut milk, and 1 cup of Pandan leaf extract. Once fully combined start gradually whisking in the flour mixture until the texture is uniform. Melt a tablespoon of coconut oil in a medium skillet over medium heat. Pour 1/2 cup of batter on the hot skillet and tilt to spread around. Cook until firm enough to flip, then lightly toast the other side. Continue with rest of the batter. Meanwhile add the freshly squeezed lemon juice in the syrup and continue to simmer for 20 minutes. Then remove from heat and pour the syrup through a fine sieve into a heat safe container. Set aside to cool. For best flavor let the Pandan crepes and prickly pear syrup cool to room temperature before serving.

Tips

Use gloves when handling prickly pears to avoid the soft needles.
Prickly pears are seedy but don’t worry - they will be strained out in the end giving you a beautiful smooth and vibrant syrup!
This recipe makes extra prickly pear syrup - to adjust to any amount you want to make use even amounts of sugar, water and fruit. Prickly pears have a soft and sweet flavor profile which lemon juice helps to elevate while bringing more brightness to the sweet syrup.