Cut the pandan leaves into small pieces. Place in the food processor or blender and add half a cup of hot water. Steep until cool. Process until finely chopped.
Stain the leaves to get the extract.
In a bowl, whisk together the flour and salt.
Pour in the pandan extract and coconut milk. Stir until smooth.
Heat a crepe pan (or an ordinary frying pan) and brush lightly with oil.
Pour about a quarter cup of the crepe batter and swirl the pan to make the batter spread thinly.
Cook the crepe just until set. Flip and cook for a few seconds longer.
Repeat until all the batter has been used.