Thai street food banana pancake with condensed milk, chocolate and chilli
INGREDIENTS
SERVES
4
METHOD
1 egg
1 tsp salt
1 tsp sugar
2 dl water
360 g flour
50 g butter, melted
5 dl rapeseed oil
1 tsp butter for each pancake
40 g whipping cream
Half a red chilli, finely chopped
100 g dark chocolate
1 carton sweet, condensed milk
1 cooking banana
Combine the sugar, salt and water. Mix with the flour and add the egg. Whisk until combined. Add the melted butter. Cut the dough into
50 g pieces and brush with rapeseed oil. Leave it to rest for at least
20 hours. Knead each piece as thinly as possible and fry in a little oil and butter in a pan.
Bring the cream and chilli to the boil. Add the chocolate and leave to cool. Form the chocolate mixture into small balls and place them on top of the pancakes before serving.
Cut the banana into slices.
Fry and arrange the slices on top of each pancake. Pour over the milk and serve.