Banana Pandan Crepes with Langka and Chocolate Sauce Recipe

Recipe by: Delfin Basila
Ingredients: serve 4
1 egg, for crepe
½ cup all purpose flour
100 grams fresh panda leaves, pureed with 1 cup water, straned and divided into 2 portion
1 peace unsweetened chocolate tablea, grated
1 cup evaporated milk
1 egg, for chocolate souce
1 cup white sugar, divided into 2 portion
¼ cup unsalted butter
1 peice fresh orange, juiced
1 peice dayap, juiced
2 peces ripe latundan banana, peeled and halved lenghtwise( to make 4 peices)
Pinch of powdered sugar
150 grams fresh ripe langka meat
30 grams toasted crispy pinipig powdered sugar

  • In a small stainless mixing bowl, combine 1 egg. ½ cup all purpose four and half of strained panda water.
  • Over low flame, heat a 6 or 8 inch nonstick frying pan. Pour in about ¼ cup of batter, tilting the pan to evenly spread the batter to make a thin crepe. Cook until edges are dry and curl away from the pan. Repeat procedure to make 3 more crepes. Set aside with pandean crepes.
  • In a small saucepan over ow fire, combine tablea, milk, the remaining egg and 1 portion of the sugar. Whisk until desired thickness is reached. Set chocolate sauce aside.
  • Caramelize remaining sugar in a small saucepan. Add butter, juice of orange and dayap and simmer. Add fresh banana halves and simmer for a few minutes or until the bananas are cooked. Remove bananas from the pan and roll each in a pandan crepe.
  • Return the banana crepes to the pan and simmer for a while. Remove and set. Aside.
  • Add the remaining pandan puree and langka meat to the pan and simmer for a few minutes. Place everthing in a blender and process till mixed well. Strain and set aside.
  • Arrange each of the banana crepes on individual plates pour the langka sauce and chocolate sauce on the crepes. Garnish with toasted pinipig. Dust with powdered sugar. .
Banana Pandan Crepes with Langka and Chocolate Sauce Recipe

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