I had some leftover crème patisserie after making the pavlova. I didn’t want it to go to waste so I used it as a filling for a batch of pancakes.
I honestly didn’t know who was going to eat it all. I planned to send some to the neighbours (who also happen to be my family) so that it could be eaten, enjoyed and most of all not wasted. I really don’t like wasting anything.
I remembered something I had tried not too long ago which was the inspiration behind these pancakes.
Recently, I paid a visit to Springroll Delicacies – a little shop of culinary convenience. They stock all sorts of frozen savouries and sweets and they have a little deli counter where the baked products are sold – a great way to sample something you want to buy. I mainly go there to buy samoosa purr, which was the reason I was there.
I passed the deli counter and little springroll-type things covered in cinnamon sugar caught my eye. They told me it was a milktart filled pancake which was rolled into a springroll shape and then fried (I assume deep fried) and sprinkled with cinnamon sugar. I know. I know. A moment on the lips and all that. But I bought and tried one anyway and it wasn’t bad at all. A little crispy, creamy indulgence.
So I whipped up some pancake batter. Fried the pancakes and left them to cool. Mashed a large banana and mixed it into the leftover crème patisserie. Filled the pancakes with the mixture. Rolled up and shallow fried them for a few minutes to crisp up and then sprinkled with cinnamon sugar once they had cooled down.
When they were just about done, my mother walked into the kitchen, exclaimed they looked good and asked if she could take some (read: ALL except one for me) with her to a function she was attending. How could I say no? Also, it solved the problem of who would eat it. Sorry, neighbour family. You’ll get some next time.
How I put it together in pics: