To prepare the crepe batter, sieve the flour and salt into a large mixing bowl.
Make a well and add the beaten eggs, milk and pandan juice. Whisk well until smooth and set aside.
To prepare the filling, using a big wok, melt the Gula Melaka and water over high heat until boiling.
Lower the heat to medium and add the knotted pandan leaves.
Continue to simmer until you get a slightly thick and shiny glaze, almost to caramelized state. Remove knotted pandan leaves.
Turning the heat to low, add the grated coconuts and start to mix it well until you get a shiny coat on the coconuts.
Add water bit by bit if it gets a little dry. Remove and set aside to cool.
Before starting to make the crepes, add about a ½ Cup of beer to the batter. You want to get the consistency of thin cream.
Using a ladle to mix. Add more beer gradually as you progress if the batter thickens.
To make crepes, heat up a shallow medium sized frying pan (about 12-15cm)over a low flame and grease lightly with oil with a brush.
Using a small ladle, pour the batter in the centre and of the pan and swirl it using a circular motion to coat a thin layer of crepe covering the entire pan.
When you see the edge starts to brown, using a thin spatula, flip the crepe over and shake it around for a few seconds.
Slide it off the pan onto a plate. Repeat until all batter is used.
To wrap, simply place 2 heaped teaspoons of filing on the crepe and roll it up like a spring roll. Ready to serve.