Published by Stewart, Tabori & Chang
This is a dessert that we can never take off the menu. A few years ago we removed it and received many messages from customers threatening never to return unless we put it back, so it now holds permanent residence. The crêpes contain pandan extract, which is available in Asian markets. It makes the batter aromatic and gives it a light green color. At the restaurant, we serve the warm crêpes with a scoop of banana-rum ice cream on the side, but any compatible ice cream flavor will do.
Total Timeunder 2 hours
OccasionCasual Dinner Party
Taste and Texturecreamy, fruity, sweet
Type of Dishdessert
- ½ cup all-purpose flour
- ¼ cup rice flour
- ½ teaspoon sugar
- Pinch of salt
- ¼ cup coconut milk
- 2 large eggs
- 2 tiny drops pandan extract
- Melted unsalted butter, for brushing the pan
- 2 cups coconut milk
- ½ cup packed brown sugar
- 1 vanilla bean, split
- 4–6 ripe but firm bananas
- Vanilla or other flavor ice cream, for serving
For the crêpe batter, whisk together the flours, sugar, and salt. In a separate bowl, whisk the coconut milk, eggs, and pandan extract with 1 cup of water. Add the dry ingredients to the wet, whisking until smooth, and adding more water if necessary to make a fairly thin batter. Cover and refrigerate for at least 30 minutes, or overnight.
While the batter is resting, make the sauce: In a medium saucepan over medium heat, whisk together the coconut milk, brown sugar, and vanilla bean. Bring to a simmer, stirring occasionally, until slightly thickened but still pourable, about 25 minutes. Keep warm over low heat while you make the crêpes, or reheat just before serving.
Heat an 8-inch nonstick skillet over medium-low heat until hot. Whisk the crêpe batter and add a little water to the batter if needed to make it pourable. Pour about 3 tablespoons batter into the pan and tilt to coat the bottom. Cook until the crêpe is just set and the edges are starting to curl, about 1 minute. Flip the crêpe with a spatula and cook until just cooked through, about 20 seconds more. Transfer the crêpe to a plate. Make crêpes with the remaining batter, stacking them on the plate as you go.
Just before serving, reheat the sauce. Thinly slice the bananas and add them to the sauce. Cook over medium heat for 2 to 3 minutes, to soften the bananas a little and warm them through.
To serve, place one crêpe on each serving plate. Spread a generous amount of the bananas and sauce over the lower half of each crêpe and fold over. Serve with a scoop of ice cream on the side.
2006 Amelita Besa and Romeo Dorotan