Krep Pisang Coklat
Makan Tengah Hari • Malaysia
How to Make Banana Chocolate Crepe (Traditional & Healthy Version)
Banana Chocolate Crepe, locally enjoyed as 'Lempeng Pisang Coklat', is a delightful fusion dessert popular in many Malaysian households. This dish takes inspiration from traditional Malay lempeng, a type of thin pancake, and infuses it with rich local flavors—ripe bananas, dark chocolate, and santan (coconut milk). The result is a soft, golden crepe enveloping a luscious banana-chocolate filling, perfect for those seeking a sweet yet healthy treat. Malaysian cuisine is renowned for its multicultural influences, and this crepe embodies that spirit, blending Malay, Indian, and Western touches. Using local bananas and santan, this recipe highlights the abundance of tropical produce in Malaysia, while keeping it light and nutritious for modern lifestyles. Whether served as a lunch or a midday snack, Banana Chocolate Crepe is a feel-good indulgence that’s both satisfying and wholesome, making it a favorite among families and health-conscious foodies alike.
Bahan-bahan(untuk 2 medium crepes per serving)
- 1/2 cup All-purpose flour (tepung gandum)
- 1 large Egg (telur)
- 1/3 cup Santan (coconut milk) (light santan for less fat)
- 1/4 cup Low-fat milk (susu rendah lemak)
- 2 medium Ripe banana (pisang berangan or pisang emas)
- 30g Dark chocolate (min 70% cocoa) (coklat gelap, finely chopped)
- 1/2 tsp Pandan essence (optional, for aroma) - pilihan
- 1/8 tsp Salt (garam)
- 1 tbsp Stevia or brown sugar (gula perang, adjust to taste)
- 1 tsp Vegetable oil (minyak sayuran, for greasing)
Arahan
- 1
In a mixing bowl, whisk together flour, salt, and stevia or brown sugar. Make a well in the center and add the egg, santan, and low-fat milk. Whisk until smooth, then add pandan essence if using. Let batter rest for 5 minutes.
5 minutes
Resting the batter ensures softer, more pliable crepes.
- 2
While the batter rests, peel and slice the bananas thinly. Set aside.
3 minutes
Use ripe local bananas for natural sweetness and creamy texture.
- 3
Heat a non-stick pan over medium heat and lightly grease with vegetable oil. Pour in 1/4 cup of batter, swirling to coat the base thinly.
2 minutes
For even crepes, tilt the pan immediately after pouring the batter.
- 4
Cook each crepe for 1-2 minutes until edges lift and bottom is golden. Flip gently and cook another 30 seconds.
3 minutes
Don’t overcook—crepes should remain soft and pliable.
Kenapa hidangan ini sihat
By incorporating natural sweeteners, ripe local bananas, and using low-fat dairy and dark chocolate, this crepe remains delicious while reducing unnecessary calories and sugar. The inclusion of santan offers beneficial fats, while whole ingredients mean more vitamins and minerals. It's a satisfying yet lighter alternative to traditional desserts, supporting healthy eating without sacrificing flavor.
This Banana Chocolate Crepe is rich in potassium and vitamin B6 from bananas, while santan provides healthy fats and a dose of lauric acid for heart health. Using dark chocolate ensures more antioxidants and less sugar compared to milk chocolate. The recipe provides moderate protein from eggs and milk, and fiber from both flour and bananas. Opting for low-fat dairy and minimal oil keeps saturated fat in check, making this a balanced, nutrient-dense treat.
Petua
- 💡Tip 1: Use overripe bananas for maximum sweetness and creamy texture.
- 💡Tip 2: Rest the batter for at least 5 minutes for smoother, softer crepes.
- 💡Tip 3: Grease the pan lightly to avoid excess calories and ensure easy flipping.
Penyimpanan & hidangan
Crepes are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 24 hours. Reheat gently in a non-stick pan or microwave before serving. Avoid filling until ready to eat for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
