Blue Pea Crepe Swiss Roll – Whip It UP!


Blue Pea Crepe Swiss Roll

By Lilian Lim

This low-sugar Swiss Roll will definitely find favour with family, loved ones and guests. There’s no baking involved – it can be whipped up at the eleventh hour or made ahead of the dinner party and refrigerated until serving time. Serve it for New Year’s eve dinner. Start with Butternut Squash Soup, tuck into proteins like Orange-glazed Roast Chicken, Iberico Roasted Pork with a side, Focaccia with Cherry Tomatoes followed by Hurricane Cake alongside the Blue Pea Crepe Swiss Roll,for a sweet start to the new year. Happy New Year!

Total Time: 1 hour
Difficulty: 2/5
Cost: S$6.00
Servings: 6


A: Crepe Batter
2 free-range eggs, approx. 65g each
30g gula melaka (palm sugar)
Pinch of salt

B: Dry Ingredients
120g cake flour, sifted
5g blue pea flower powder


C: Blue Pea Flower Extract – Fresh Flowers
12-15 pieces fresh butterfly pea flowers
350ml fresh coconut milk, 1st press
Pinch of salt

45g butter, unsalted, melted

C2: Blue Pea Flower Extract – Dried Flowers*
30 pieces dried butterfly pea flowers
200ml coconut milk in tetra pack
150ml water

45g butter, unsalted, melted

D: Filling
250g whipping cream
25g castor sugar



1.  In a medium mixing bowl, combine eggs, sugar, salt and beat until frothy with a hand whisk. Fold in dry ingredients.

2.  Using a hand whisk, add coconut milk mixture in 2 additions, followed by melted butter. Mix until it is well blended.


3. Alternatively, make your own blue pea extract. If using fresh flowers, combine ingredients in smaller receptacle of a double-boiler. Bring it to a gentle boil over medium heat. Cook 10-12 minutes until coconut milk is stained blue. Using a strainer, sieve mixture into a clean mixing bowl. Discard flowers. Allow it to cool down completely before mixing in melted butter. Pour into flour-crepe mixture and mix until incorporated.


Dried flowers (see photo below) can also be used – combine C2 ingredients in a small saucepan. Follow directions as above but cook for 20-25 minutes.


4. Let batter rest at room temperature for 30 minutes.

5. Heat up a 28cm non-stick round saucepan over medium heat. Pour in 45 ml of batter, tilt pan to spread crepe mixture over the entire base.

6. Cook each crepe 2 minutes on one side, then gently flip it over. Cook another 2 minutes until crepe is evenly cooked. Cover crepes with a kitchen towel to keep them moist while cooking the remaining batter. There will be total of 12 crepes.

7. Using a hand whisk, whip cream with castor sugar until light and fluffy. If pressed for time, substitute with store-bought whipped cream.

8. To assemble: On a piece of baking paper, line up 2 pieces of crepe one after another, slightly overlapping where they join. See photo.


9. Using an offset spatula, spread a thin even layer of cream on crepes. Roll up crepe tightly until the last 3 cm.


10. Add 3rd crepe by joining it with 2nd piece, allowing crepes to slightly overlap where they join. Continue to add subsequent crepes in a similar manner. Spread cream evenly on newly added pancakes.


11. Repeat process until it resembles a Swiss Roll. Cut into 1.5 cm pieces.


12. Serve with ice cream of your choice.


PHOTOS: Lilian Lim


TIP: If cooking fresh flowers in fresh coconut milk, don’t do it over direct heat as the milk may curdle – coconut oil will separate from milk solids rendering it oily.


TECHNIQUE: For tender crepes, have ingredients at room temperature e.g. eggs and coconut milk. While mixing crepe batter, handle it lightly and with minimal strokes. Resting batter for 30 minutes allows gluten in flour to relax which yields soft tender crepes even after they have cooled down.

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