In a mixing bowl, add flour, custard powder, milk powder, 2 tbsp brown sugar and 1 tsp salt. Mix well.
Slowly stir in 300 ml water, then crack and stir in 2 eggs. Set aside.
Cook and fill crepes
In a non-stick pan on low heat, brush on a thin layer of oil. When hot, pour in 1 ladle of batter and swirl to form a thin crepe. Cook for 1 minute (or until dry), taking care not to overcook the crepe. Remove, set aside and repeat for remaining batter.
Lay out one crepe on a flat surface, then spoon 80 g lotus paste in the center in a rough rectangular shape. Fold in the sides, then fold the bottom up, and layer the top over, like an envelope.
In a separate pan on medium-high heat, heat 4 tbsp vegetable oil. When hot, shallow-fry crepes 2 at a time, until golden brown. Drain on paper towels.
| Goes great with Chinese tea for an afternoon snack.