Salted Banana Coconut Crepes

Banana and coconut-stuffed crepes with salted caramel sauce, inspired by Thai pancakes

Crepes:
1/2 cup / 64 g all purpose flour
large pinch of salt
2 large eggs
1 large egg yolk
1 cup / 235 mL plus 1 Tbs milk
1 tsp vanilla extract
6 Tbs salted butter, divided
Salt
2 bananas, sliced into 1/4″ rounds
1 cup coconut flakes or fresh shredded coconut

Salted Caramel Sauce:
1 cup / 200g sugar
6 Tbs butter, cut into chunks
1/2 cup heavy cream
1 tsp salt

View the full recipe at Borrowed Salt →