Last month I tried out the Milo Mille Crepe Cake, we loved the crêpe cake to the max, so here, I tweaked a little make these kinda "east-meets-west" dessert ...
Banana Coconut Nutella Crêpe
Makes about 10 crêpe, size 20cm
Recipe source : Eugenie Kitchen for the crêpe batter.
123g all-purpose plain flour - sift and set aside
25g caster sugar
1 tablespoon melted unsalted butter
120ml milk (I used Skimmed milk, adjusted the quantity to 150ml)
1) Combine and mix ingredients (A) in a clean bowl.
2) In another bowl, make ingredients (B) : whisk eggs with a manual whisk and mix in the melted butter. Next, pour the milk in and continue to whisk till combined.
3) Add in (A) to (B) mixture and whisk till a smooth batter (ensure no lumps).
4) Heat the non-stick griddle or pan with low flame. Grease with a little cooking oil.
5) Pour crêpe batter using a small soup ladle or ice-cream scoop, swirl to cover the surface of the pan. Cook about 1 minute. Using a chopstick to tip the side, with your fingers, gently and carefully flip the crêpe over, continue to cook for about 30 seconds.
Remove the cooked crêpe. Repeat this process till finished the batter.
To make pandan coconut sauce:
1) 200ml coconut milk (I used Ayam brand trim)
2) Wash clean 1 pandan leaf and tie a knot.
3) Few small pieces of crystal rock sugar (or 2 tablespoons granulated white sugar)
4) Some thinly sliced coconut (optional)
Put all the ingredients in a saucepan, cook in low flame and bring to a boil till sugar melt. The mixture will be slightly thickened. (do adjust the sweetness to your preference).
To assemble crêpe:
2 - 3 large bananas - sliced
1) Spread about 2 tablespoon of the Nutella onto the middle of the crêpe (spread more if you like). Place a few slices of banana.
2) Fold both sides of crêpe to the center. Top with about 2 tablespoon of the pandan coconut sauce.
Have a sweet weekend !
♡♡♡♡ ~~~~ ♡♡♡♡~~~~♡♡♡♡
This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut
and hosted by Jess of Bakericious