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Ice Creams Used in This Recipe

King's Sweetcorn

King's Sweetcorn

(1L + +Free 200ml)


• 1 cup of flour

• 1 beaten egg

• ½ cup of melted King’s Choc ‘O’ Chips ice cream

• ½ cup of water

• 1 tablespoon of Olive Oil

• 2 drops of edible food colouring – Green

• Pinch of salt

The Sauce

• 2 tablespoon of butter

• 4 tablespoon of palm sugar

• ¾ cup of whipping cream

• 1 knotted Pandan leaf

• Pinch of salt



For the crepe, pour all ingredients for crepe batter into a bowl and whisk it until batter is not lumpy.


Heat up a non-stick pan and ladle some batter into the middle of the pan to make a thin layer crepe. Cook and flip it over until is done.


Prepare around 5-10 pieces. Once done, let it cool down to room temperature, place 3 scoops of King’s Choc ‘O’ Chips ice cream on a piece of Crepe, fold the left and right side over the filling and roll it up.


For the sauce, melt some butter over a pan and add in palm sugar, whipping cream and knotted pandan leaves.


Keep stirring it so the sauce does not burn and cook until it slightly thickens.


Dish out to cool in a bowl. Drizzle it over the crepe prepared and it is ready to be served.

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