Crepes_buttered_bananas_condensed_milk

Crepes With Buttered Bananas and Condensed Milk

The combination of bananas, condensed milk and crepes is a favourite Thai street food. Often served as crisp packages, this more classic French crepe style uses less oil and is a little easier to make.

Ingredients

For the crepes 500ml milk 3 eggs 275g plain flour 25g butter, plus extra for cooking

For the topping 25g butter 2 ripe bananas, cut into 1cm slices 2 tbsp golden syrup condensed milk, to serve

Method

  1. For the crepes, combine the milk, eggs, flour and butter (in that order) in a blender and blend to a smooth batter. Heat a non-stick frying pan over medium heat and brush with a little butter. Pour a thin layer of batter into the pan and cook for 1-2 minutes until set. Flip and cook for a further minute, them remove to plate and cover with a tea towel. Repeat for the remaining crepes.

  2. Once you have cooked all the crepes, add the butter for the topping into the pan and fry the bananas for about 4 minutes, drizzling with the golden syrup to caramelise. Top the crepes with the bananas, and drizzle generously with condensed milk to serve.

Adam’s tip The method for how you make your crepes will determine their texture. Using a blender cuts gluten strands and will give you a fluffier crepe, but mixing by hand will develop more gluten for a crepe that is more elastic.

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