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.
In Thailand, street‑style banana roti with condensed milk, fried on large griddles, are very popular. This version uses the European method of making thin crepes, but the flavors are inspired by coconut‑and‑fruit desserts from the south of the country.
These crepes combine the European technique of frying thin pancakes with Thailand’s love for coconut milk and warm fruit. The filling is more saucy than classic jams, so every bite has juicy pieces of banana and pineapple. Lime and shredded coconut add lightness to the dessert, even though it’s quite filling.
Why this version works
- Coconut milk in the batter gives a delicate aroma and an elastic structure that can handle a moist filling.
- Briefly caramelized fruit is soft but still in discernible pieces, not like jam.
- Resting the batter before frying means the crepes come out thin but don’t tear when you flip them.
Chef's tips
If the first crepe turns out too thick and full of visible bubbles, add 1–2 tablespoons of coconut milk and mix the batter well before the next one. If you see the edges browning quickly while the center is still very pale, lower the heat by at least one setting. It’s best to spoon the filling onto really hot crepes – the sauce then soaks into the batter a little, but doesn’t make it soggy.
How to serve
Serve with a dollop of coconut yogurt, thick cream or a scoop of vanilla ice cream that will gently melt over the warm crepe. They’re perfect for a weekend breakfast with iced coffee or chilled jasmine tea. For dessert, add slices of fresh mango and a few mint leaves to give the plate a more “Thai‑style” character.
Watch out for
- Batter that’s too thick will give you dense, floury crepes – if needed, thin it out with coconut milk.
- If the pan is too hot, the edges will darken quickly while the center stays pale and dry.
- Don’t reduce the filling too much – if it’s too dry, it will fall out of the crepes and won’t create a sauce.
Substitutions
- Instead of fresh pineapple, use well‑drained canned pineapple and shorten the caramelizing time slightly.
- You can replace some of the bananas with mango if you want a less sweet, more fruity filling.
- Thick canned coconut milk can be diluted with water to the consistency of cow’s milk so the batter doesn’t turn out heavy.
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
Preparation
- In a bowl, mix the flour, a pinch of salt, eggs and most of the coconut milk. Use a whisk, gradually adding the rest of the milk until you get a smooth, fairly thin batter without lumps, with the consistency of thin cream that runs freely off the spoon.
- Add 1 tablespoon of oil and give it a quick stir. Let the batter rest for at least 10–15 minutes so the flour can hydrate – after this time it will be slightly thicker and silkier; if it becomes noticeably thick, add 1–2 tablespoons of coconut milk.
- Cut the pineapple into small cubes and the bananas into slices. Heat the butter or coconut oil in a pan over medium heat, add the pineapple and fry for 3–4 minutes, until it releases its juice, some of it evaporates and the edges of the cubes turn golden and lightly caramelized.
- Add the banana slices and brown sugar. Fry for another 3–4 minutes, stirring gently, until the bananas soften but remain in visible pieces and the sauce thickens and darkens slightly, resembling a loose caramel that slowly drips off the spoon.
- Pour in the lime juice, stir and taste – the filling should be distinctly sweet with a light, refreshing tang. Remove the pan from the heat; the consistency should be like a thick sauce with chunks of fruit, not a dry jam that doesn’t run off the spoon.
- Heat a small or medium crepe pan over medium heat. Very lightly grease it with oil using a brush or a paper towel, so the surface is just slightly shiny with no visible puddles of fat.
- Pour a portion of batter (about 1 small ladle) into the center of the pan and quickly tilt the pan in all directions to form a thin, even layer. Fry for 1–2 minutes, until the edges start to lift slightly and turn golden and the surface is no longer wet and glassy.
- Flip the crepe with a spatula and fry for about 1 more minute, until golden spots appear but the crepe is still flexible when folded. Transfer to a plate and cover with a cloth so it doesn’t dry out; repeat, lightly greasing the pan every few crepes.
- Place a portion of the warm banana‑pineapple filling along the center of each hot crepe. Roll it up or fold into an envelope, pressing the edges lightly so the sauce doesn’t leak out the sides and the crepe holds its shape when sliced.
- Sprinkle the finished crepes with shredded coconut. For a more dessert‑like version, drizzle lightly with maple syrup, honey or caramel sauce and serve immediately, while they are still warm and the filling is slightly runny and steaming when cut.
Storage
No storage information available for this dish.
When I make these crepes for a larger group, I always double the amount of filling – someone inevitably ends up eating it straight from the pan with a spoon before I manage to fold the last ones.
