34 g wheat flour
68 g cornstarch
136 g rice flour
200 ml UHT Milk
3 g baking soda
2 g salt
butter for greasing the pan
5 bananas, sliced
Palm Sugar Sauce:
100 g palm sugar
100 ml of water
17 g cornstarch, diluted with 50 ml water
In a medium sized bowl, add all the crepes batter ingredients.
Stir the ingredients until there are no lumps of flour, and set aside
Grease a non-stick pan with a little butter and heat at medium.
Once it's hot, pour a little batter and swirl it around to make a thin crepe. Add banana slices and cook until the bottom of the crepe is golden brown. Then fold the crepe into a quarter, forming a triangle shape. Transfer the cooked crepe onto a plate. Repeat with the rest of the batter.
Put the palm sugar and water into a saucepan and cook over medium heat until the sugar dissolves and the syrup boils.
Once it boils, add the cornstarch solution and stir until the sauce thickens, remove and set aside.
Put the sauce in a sauce bottle or into a plastic piping bag. Cut just a small opening at the end.
Prepare a serving plate and arrange the crepes on the plate. Top with extra banana slices, drizzle the palm sugar sauce and serve.