Thai Coconut Crepes with Banana-Pineapple Filling Recipe
Thin crepes made with coconut milk and filled with a warm banana and pineapple filling are a tropical twist on a well-known dessert. In Thailand, sweet pancakes and crepes are sold on the streets almost any time of day – as breakfast, a snack, or a late dessert after dinner. This dish is like a holiday on a plate, even if it’s raining outside.
Thailand
Difficulty: Medium
🌅
Breakfast
🍿
Snack
🍰
Dessert
🌙
Supper
🌿
Mild
Sweet
Creamy
Citrusy
Filling
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- coconut milk kokosowe z kartonu lub rozcieńczone z puszki - 350 ml
- flour pszenna - 200 g
- eggs - 2 pieces
- oil roślinny - 2 tablespoons
- pinch of salt - 1 pinch
- ripe bananas - 2 pieces
- fresh or canned pineapple - 200 g
- sugar trzcinowy - 2.5 tablespoons
- butter or coconut oil - 1 tablespoon
- desiccated coconut - 2 tablespoons
- lime juice - 1 tablespoon
- maple syrup, honey or caramel sauce
Main Ingredient:
Coconut milk
Preparation
- In a bowl, mix the flour, a pinch of salt, eggs and coconut milk. Use a whisk or mixer to get a smooth, fairly thin crepe batter without lumps. Add 1 tablespoon of oil and mix again. Set aside for 10 minutes to rest.
- Meanwhile, prepare the filling: heat the butter or coconut oil in a pan over medium heat. Add the chopped pineapple and fry for 3–4 minutes, stirring, until it starts to release some juice and lightly brown.
- Add the banana slices and brown sugar. Fry for another 3–4 minutes, stirring gently, until the fruit softens and the sugar dissolves and forms a thicker, slightly caramel-like sauce. Finally, add the lime juice, stir and remove the pan from the heat.
- Heat a small or medium crepe pan over medium heat. Lightly brush it with oil (e.g. with a pastry brush or paper towel).
- Pour a portion of batter (about 1 small ladle) into the center of the pan and quickly tilt the pan in all directions so the batter spreads into a thin layer. Fry for 1–2 minutes, until the edges of the crepe lift slightly and turn golden.
- Flip the crepe using a spatula and fry for about 1 more minute, until the other side is lightly browned as well. Transfer to a plate. Repeat until you use all the batter, brushing the pan with a little oil from time to time.
- Place a portion of the warm banana-pineapple filling on each crepe and roll it up or fold into an envelope shape.
- Sprinkle the finished crepes with desiccated coconut. For a more dessert-like version, drizzle with maple syrup, honey or caramel sauce.
- Serve immediately, while the crepes and filling are still warm.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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