- Egg - 1 piece (plus 2 eggs for the filling)
- Salt - 0.5 teaspoons
- Coconut milk (or 10% cream) - 100 Milliliters
- Water - 100 Milliliters
- Flour - To taste
- Bananas - 2 Pieces (stuffing)
- Condensed milk - To taste (filling)
- Chocolate sauce - To taste (filling)
1. Knead the dough cool, like dumplings. Stir in milk, cream and eggs. Add salt and pour in flour as much as this liquid takes. Put the dough into a cellophane bag and leave it for 1 hour to make it more elastic. The filling should be prepared in advance. It will be needed right away, like a pancake will be in a frying pan. Cut the bananas. Eggs beat up a little. 2. Roll out the dough very thinly. The diameter of the flat cake should be slightly larger than the diameter of the pan. Fry the frying pan over medium heat, add the vegetable oil and spread the dough. Top with dough immediately. Approximately 0.5 eggs per pancake. 3. Cut the banana into the middle of the banana, immediately after lubricating it with an egg. 4. All this must be done quickly, without pauses. Immediately turn off the pancake envelope and fry it from two sides. 5. Finished pancake pour on top of condensed milk and chocolate paste. 6. Now the Thai pancake is cut into several pieces and it can be eaten. It is most convenient with toothpicks.
Servings: 4