-
1
For the crepe batter, whisk together the flours, sugar, and salt.
-
2
In a separate bowl, whisk the coconut milk, eggs, and pandan extract with 1 cup of water.
-
3
Add the dry ingredients to the wet, whisking until smooth, and adding more water if necessary to make a fairly thin batter.
-
4
Cover and refrigerate for at least 30 minutes, or overnight.
-
5
While the batter is resting, make the sauce: In a medium saucepan over medium heat, whisk together the coconut milk, brown sugar, and vanilla bean.
-
6
Bring to a simmer, stirring occasionally, until slightly thickened but still pourable, about 25 minutes.
-
7
Keep warm over low heat while you make the crepes, or reheat just before serving.
-
8
Heat an 8-inch nonstick skillet over medium-low heat until hot.
-
9
Whisk the crepe batter and add a little water to the batter if needed to make it pourable.
-
10
Pour about 3 tablespoons batter into the pan and tilt to coat the bottom.
-
11
Cook until the crepe is just set and the edges are starting to curl, about 1 minute.
-
12
Flip the crepe with a spatula and cook until just cooked through, about 20 seconds more.
-
13
Transfer the crepe to a plate.
-
14
Make crepes with the remaining batter, stacking them on the plate as you go.
-
15
Just before serving, reheat the sauce.
-
16
Thinly slice the bananas and add them to the sauce.
-
17
Cook over medium heat for 2 to 3 minutes, to soften the bananas a little and warm them through.
-
18
To serve, place one crepe on each serving plate.
-
19
Spread a generous amount of the bananas and sauce over the lower half of each crepe and fold over.
-
20
Serve with a scoop of ice cream on the side.
