Thai Banana and Chocolate Crêpes Inspired by Street Food Recipe
At Thai night markets, crispy crêpes with banana, egg and condensed milk are absolute stars. This homemade version is simpler: thin crêpes, banana and a bit of chocolate. It’s a perfect dessert or sweet dinner that will transport you straight to the streets of Bangkok.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- flour pszenna - 150 g
- milk - 250 ml
- egg - 1 piece
- oil roślinny - 2 tablespoons
- salt - 0.25 teaspoons
- ripe bananas - 3 pieces
- dark or milk chocolate - 60 g
- condensed milk skondensowane słodzone lub miód - 4 tablespoons
- sugar - 1 tablespoon
Main Ingredient:
banana
Preparation
- Put the flour, salt and sugar into a bowl. Add the egg, pour in the milk and 1 tablespoon of oil. Blend or whisk thoroughly until you get a smooth, thin batter without lumps. Set aside for 10 minutes so the flour can hydrate.
- Heat a thin crêpe pan over medium heat. Lightly brush it with oil (for example with a pastry brush or paper towel).
- Pour in a small amount of batter (about 1 small ladleful) and tilt the pan to spread it into a thin layer. Fry for 1–2 minutes, until the edges of the crêpe lift slightly and turn golden.
- Flip the crêpe and fry for about 1 more minute. Transfer to a plate. Repeat until you use all the batter – you should get about 8 thin crêpes.
- Place a few banana slices and some chopped chocolate on each crêpe. Fold the crêpe into a parcel or roll, pressing gently so the filling spreads.
- If you like, briefly re-fry the folded crêpes in a dry pan for 30–40 seconds on each side so the chocolate melts better and the edges become slightly crispy.
- Before serving, drizzle the crêpes with condensed milk, honey or maple syrup. Serve immediately while they are still warm and the chocolate is runny.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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