Skip the takeaway and create this delicious Thai dish for yourself at home!
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To make crepe batter, place flour and caster sugar in a bowl and make a well in the middle. Whisk eggs, coconut milk, milk and butter in a separate bowl. Pour egg mixture into the flour well and whisk until smooth. Batter should be the thickness of pouring cream (add more milk if it is too thick). Set aside for 10 minutes.
For the coconut caramel, place brown sugar and ¼ cup water in a saucepan over medium heat and cook until sugar dissolves. Stir in coconut cream and simmer for another 2 minutes to thicken. Set aside until ready to serve.
To cook the crepes, heat a small frying pan over medium- high heat. Lightly grease with butter. Pour 1/4 cup crepe batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden. Flip crepe over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter. Keep warm in a moderate oven.
To assemble crepes, toss bananas with brown sugar. Place a spoonful of banana mixture in the centre of a crepe. Fold sides of crepe over banana, then roll to enclose. Repeat with remaining crepes and bananas.
To serve, warm crepe parcels in a preheated 180C oven for 12 minutes. Divide crepes among plates, top with vanilla ice cream and drizzle with warmed coconut caramel.
Crepe parcels can be prepared up to 1 day in advance (keep refrigerated) and warmed in the oven when ready to serve.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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