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Lacing Up: Lace Crepes with Coco-Banana-Langka Sauce

10 months ago

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Crêpes are considered to be one of the best comfort foods there is. So, why not take it up a notch and add an Asian twist to this classic breakfast option? For this recipe, we mixed the usual pancake base with coconut milk to give that much needed richness then as a delightful treat, we made a lovely tropical fruit sauce to go with every bite. Don’t just prepare it for breakfast though! Enjoy it as a dessert or as a snack in-between meals.

 

LACE CRÊPES WITH COCO-BANANA-LANGKA SAUCE

Makes 6-8 servings

 

CRÊPE BATTER

2 cups All-purpose flour
3 Tbsps Sugar
½ tsp Salt
2 Large eggs
½ cup Coconut milk
1 ½ cups Water

 

COCO-BANANA-LANGKA-SAUCE

2 Tbsps Butter
4 Ripe saba bananas, peeled and cubed
⅓ cup Brown sugar
¼ cup Fresh or bottled jackfruit (langka), sliced into strips
1 cup Water
1 ½ cups Coconut milk
⅛ tsp Salt
1 Pandan leaf, rinsed and knotted
½ tsp Banana essence
¼ cup Cooked baby sago, rinsed

 

1. In a mixing bowl, combine all-purpose flour, sugar, and salt.

2. In another bowl, beat eggs with a fork. Add coconut milk and water. Pour egg mixture into the dry ingredients, mixing with a whisk until batter is smooth. Cover bowl with cling wrap and keep in the refrigerator.

3. Meanwhile, prepare Coco-Banana-Langka Sauce. Melt butter in a large sauté pan over medium heat. Add bananas and cook until bananas change color from white to yellow, about five minutes.

4. Next, add brown sugar and stir until dissolved. Add jackfruit, water, coconut milk, salt, and pandan leaf. Bring mixture to a simmer for about 15 minutes until sauce is thick. Add banana essence and sago then simmer for another 2-3 minutes. Turn off heat. Remove pandan leaf or keep in the sauce. Set aside.

5. To make lace crêpes, make a 3-hole squirt bottle rinse a medium-sized bottle of mineral water. Rinse the plastic cap and wipe dry. Hold cap flat on a thick surface and punch three holes using an ice pick, making sure holes are pushing outward. Pour prepared crêpe batter into the bottle and screw cap on.

6. To cook crêpes, heat a large, flat, non-stick pan over medium heat. Brush surface lightly with oil. Squeeze bottle in a circular motion to release batter in thin streams, starting from the center moving out, forming a lace pattern. When bottom is lightly golden, turn over to cook the other side. Repeat until batter is finished. Serve Lace Crêpes with Coco-Banana-Langka Sauce.

 

Here are some in-between meal bites you can also enjoy:

Summer Salad

Cleopatra’s Delight

Easy-Peasy Nut Clusters

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