Thai Pancakes With Custard
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2⁄3 cup all-purpose flour
- 2 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 1 egg
- 1 1⁄4 cups evaporated milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
-
For the custard
- 1 egg
- 3 tablespoons sugar
- 1 teaspoon salt
- 1⁄2 cup evaporated milk
- 1⁄2 cup water
- 5 tablespoons melted butter
- 2 tablespoons cornstarch
- butter, for frying the pancakes
directions
-
For the custard:
- Place the egg, sugar, and salt in a small saucepan and whisk to blend. Add the rest of the ingredients and blend well.
- Place pan over low heat and cook, stirring constantly until custard is thick and uniform. Set aside while to cool while you make pancakes.
-
For the pancakes:
- In a bowl, mix flour and baking soda set aside.
- In another bowl, whisk egg, sugar and salt until frothy. Add the flour mixture and the rest of the ingredients. Let batter rest for 20 minutes.
- Heat a small non-stick pan over medium-low heat. Add a little butter to coat bottom of pan, and ladle pancake batter to form a circle.
- Cook gently until surface of pancake is covered in bubbles, then flip carefully. Repeat with remaining batter, adding a little butter to pan before each pancake.
- Fill pancakes with custard and roll. Serve warm.
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RECIPE SUBMITTED BY
I began cooking as a kid with my mom. I cook mostly Mexican food, but my best recipes are the ones that I improvise at the last minute! Especially desserts, which I love to cook, but always forget to write down.
I'm a stay at home mom of three kids- 2 boys (3 & 5years old) and a 1 year old baby girl. My husband and I have been married for nearly 8 years.
I want to take a moment to thank all of you who have made my recipes and even took the time to review and/or photograph them. I appreciate every one of them!
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