These pancakes are a Thai favorite and very very rich. There are many types of fillings, for the photograph I've made two, taro filled ones at the back and cream filled ones at the front. Another common fillings is shredded young coconut. Prepare the filling before you start the pancakes, as you make each pancake you will fill them and roll them up.
100 gms Wheat Flour
3 Teaspoons Bicarbonate of Soda
1 Teaspoon Salt
4 Tablespoons Sugar
300 ml Evaporated Milk
2 Tablespoons Melted Butter
1 Teaspoon Vanilla Essence
1. Sift the flour mix and bicarbonate of soda together.
2. Whip an egg until fluffy, add the sugar, salt and blend. Add the evaporated milk, flour, butter, and vanilla essence and continue blending. Leave 20 minutes to rest.
3. You will need a good clean flat non stick frying pan for this, a little butter while frying can help, but these pancakes are very soft and need to be fried carefully.
4. Heat the frying pan. Pour a small amount of the mixture onto the pan and use a spoon to shape it into a circle and fill any holes. For this recipe you want small pancakes, no more than 8cms across.
5. Fry gently until the pancake is brown, then turn it over. While the other side is cooking, spread some of the filling onto the pancake, then roll it up and set it on a serving plate. Serve warm.
Ingredients for Cream Filling
3 Tablespoons Sugar
1 Teaspoon Salt
100 ml Water
100 ml Evaporated Milk
5 Tablespoons Butter
2 Tablespoons Corn Flour
Preparation for Cream Filling
1. Whip the egg with the sugar and salt.
2. Add the water, evaporated milk, butter, and corn flour and put into a saucepan and cook over a low heat until the cream is mixed and thick, then leave to cool.
Ingredients Taro Filling
50 gms Taro
2 Tablespoons Sugar
1 Tablespoon Oil
Preparation for Taro Filling
1. Steam the taro until cooked.
2. Purée the taro in a blender together with the sugar.
3. Heat the taro in a saucepan over a low heat, to drive off excess water and thicken it. Once it's thickened, leave it to cool.