Ingredients
Flour 300 g
Water 150 ml
Coconut milk 50 ml
Salt 1 pinch
Olive oil 1 cup
Mix the flour, water, milk, and salt into a dough that's the consistency of dumplings, or even slightly softer. The separated pieces should still be able to hold their shape.
Now divide the dough into small balls, 3-4 cm in diameter. Place these balls in a prepared container (plastic container) with oil, making sure the oil covers them. Refrigerate overnight.
The next day, you can begin frying. Grease the countertop with oil, flatten the ball into a flat pancake, and stretch it out from the edges. Try to stretch the center first, then the edges. This will create a huge, translucent pancake.
Pancakes need to be fried over high heat and very quickly, so prepare the filling (sliced bananas, mango, eggs, and other ingredients to taste) ahead of time. Lightly salt the pan beforehand.
Remove the pancake from the counter and carefully transfer it to the pan, place the filling in the center, and fold the edges over to form an envelope. If you've reached the correct temperature, it's time to flip it, as the bottom will already be golden brown.
Flip it a couple more times and remove your finished, golden-brown, crispy pancake! Cut into small pieces, top with condensed milk, and enjoy.
Bon appétit!
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