DinnerBooks
Roti – Thai pancakes

Roti – Thai pancakes

Cooking Time1 h 30 m
Ingredients10
DifficultyMedium
0
0
Idun Nilsson
Experience a taste trip to Thailand with these soft and brittle roti – Thai pancakes. Filled with slices of the track and topped with delicious hazelnut cream and condensed milk, each chew is a sweet sensation.

Ingredients

  • Step: 1
    1 pc eggs
  • Step: 2
    1 dl water
  • Step: 3
    3 msk sweetly condensed milk
  • Step: 4
    1 krm salt
  • Step: 5
    270 g veteran
  • Step: 6
    2 pc divided bananas
  • Step: 7
    neutral rap oil (backing)
  • Step: 8
    butter (for roasting)
  • Step: 9
    1 1/4 dl sweetly condensed milk
  • Step: 10
    1 1/4 dl hazelnut cream

Instructions

  • Step: 1
    Whisper together eggs, water, condensed milk and salt. Move the flour and knead to a smooth dough. Let rest covered in room temperature 30 minutes.
  • Step: 2
    Divide the dough into 8 pieces and roll to balls (for 8 st). Let rest covered in room temperature 1 hour.
  • Step: 3
    Press and drag each ball to a thin pancake with oiled hands on an oiled tray. Make sure they are thin and almost transparent.
  • Step: 4
    Stop the pancakes in butter on both sides until they get some color. Put the sliced track in the middle and fold together into a square envelope. Width of about 1 msk of hazelnut cream and ring over about 1 msk of condensed milk per pancake. Cut in pieces and serve.

Näring

Serving Size8pc

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