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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the custard: | 2. Place the egg, sugar, and salt in a small saucepan and whisk to blend. Add the rest of the ingredients and blend well. | 3. Place pan over low heat and cook, stirring constantly until custard is thick and uniform. Set aside while to cool while you make pancakes. | 4. For the pancakes: | 5. In a bowl, mix flour and baking soda set aside. | 6. In another bowl, whisk egg, sugar and salt until frothy. Add the flour mixture and the rest of the ingredients. Let batter rest for 20 minutes. | 7. Heat a small non-stick pan over medium-low heat. Add a little butter to coat bottom of pan, and ladle pancake batter to form a circle. | 8. Cook gently until surface of pancake is covered in bubbles, then flip carefully. Repeat with remaining batter, adding a little butter to pan before each pancake. | 9. Fill pancakes with custard and roll. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2/3	cup		-	-	-	-
baking soda	2 1/2	teaspoons		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
milk	1 1/4	1/4	evaporated	690.0	16.62	6.87	71.52
butter	1	tablespoon	melted	85.5	3.9285	2.6715	7.2
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg	1			71.5	0.36	6.28	4.755
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
salt	1	teaspoon		-	-	-	-
milk	1/2	cup	evaporated	690.0	16.62	6.87	71.52
water	1/2	cup		0.0	0.0	0.0	0.0
butter	5	tablespoons	melted	85.5	3.9285	2.6715	7.2
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
butter				85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.