Banana Pandan Crepes wth Langka and Chocoate Sauce is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from  ABS-CBN Food  Entertainmnet. 

Ingredients 

1 egg, for crepe

1/2 cup all-purpose flour

loo grams fresh pandan leaves,

puréed with 1 cup water, strained

and divided into 2 portions

1 piece unsweetened chocolate

tablea, grated

1 cup evaporated milk

1 egg, for chocolate sauce

1 cup white sugar, divided into 2

portions

1/4 cup unsalted butter

1 piece fresh orange, juiced

1 piece dayap, juiced

2 pieces ripe latundan banana,

peeled and halved lengthwise (to make 4 pieces)

pinch of powdered sugar

150 grams fresh ripe Ian gka meat

30 grams toasted crispy pinipig

powdered sugar

Method 

In a small stainless mixing bowl, combine 1 egg, 1/2 cup all-purpose flour and half of strained pandan water. Over low flame, heat a 6 or 8-inch nonstick frying pan. 

Pour in about 1/4 cup of batter, tilting the pan to evenly spread the batter to make a thin crepe. Cook until edges are dry and curl away from the pan. 

Carefully peel the crepe from the pan. Repeat procedure to make 3 more crepes. 

Set pandan crepes aside. In a small saucepan over ow fire, combine tablea, milk, the remaining egg and 1 portion of the sugar.  Whisk until desired thickness is reached. Set chocolate sauce aside.

In a small saucepan over ow fire, combine tablea, milk, the remaining egg and 1 portion of the sugar. 

Whisk until desired thickness is reached. Set chocolate sauce aside.

Caramelize remaining sugar in a small saucepan, Add butter, juice of orange and da yap and simmer. 

Add fresh banana halves and simmer for a few minutes or until the bananas are cooked.  Remove bananas from the pan and roll each in a pandan crepe.

Return the banana crepes to the pan and simmer for a while. Remove and set aside. Add the remaining pandan purée and Ian gka meat to the pan and simmer for a few minutes. 

Place everything in a blender and process till mixed well. Strain and set aside.

Arrange each of the banana crepes on individual plates. Pour the Ian gka sauce and the chocolate sauce on the crepes. 

Garnish with toasted pinipig. Dust with powdered sugar.