The combination of bananas, condensed milk and crepes is a favourite Thai street food. Often served as crisp packages, this more classic French crepe style uses less oil and is a little easier to make.
For the crepes
275g plain flour
25g butter, plus extra for cooking
For the topping
2 ripe bananas, cut into 1cm slices
2 tbsp golden syrup
condensed milk, to serve
1. For the crepes, combine the milk, eggs, flour and butter (in that order) in a blender and blend to a smooth batter. Heat a non-stick frying pan over medium heat and brush with a little butter. Pour a thin layer of batter into the pan and cook for 1-2 minutes until set. Flip and cook for a further minute, them remove to plate and cover with a tea towel. Repeat for the remaining crepes.
2. Once you have cooked all the crepes, add the butter for the topping into the pan and fry the bananas for about 4 minutes, drizzling with the golden syrup to caramelise. Top the crepes with the bananas, and drizzle generously with condensed milk to serve.
Adam's tip The method for how you make your crepes will determine their texture. Using a blender cuts gluten strands and will give you a fluffier crepe, but mixing by hand will develop more gluten for a crepe that is more elastic.
Also try Adam Liaw's red flathead curry