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Thai Crepe

Materials for 10 medium crepes, on a pan with a 28 cm diameter:
300 ml of milk (1 1/4 cups)
3 large eggs
3 tablespoons of melted butter (not hot)
3 tablespoons of sugar
Half a spoon of salt
1 cup + 1 tablespoon of flour, sifter (150 g)

banana lothi


Mix the milk with the eggs and the melted butter until it reaches a consistency. Add in sugar and salt and mix until they blend in completely.
Add the flour and mix until it reaches a smooth consistency, but do not overmix. Leave it in a bowl for 20 minutes in room temperature. You can leave it for a whole night in the fridge, as well.
Cooking the crepes: Heat up a non-stick pan with a 28 cm diameter and pour 1/4 cup of the mixture for each crepe. Flatten the mixture with a ladle to cover the pan fully and consistently, and after 20-30 seconds, when the rim of the crepe starts detaching itself from the pan, flip it with a silicone spatula. Fill it with nutella chocolate, bananas and condensed milk and fold into a square from all the sides – up, down, right, left.
Keep making crepes until you run out of mixture, and keep stirring it every once in a while (important!).

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