Thai Pancakes With Custard - cooking recipe

Ingredients

2/3 cup all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1 egg
1 1/4 cups evaporated milk
1 tablespoon melted butter
1 teaspoon vanilla extract
For the custard
1 egg
3 tablespoons sugar
1 teaspoon salt
1/2 cup evaporated milk
1/2 cup water
5 tablespoons melted butter
2 tablespoons cornstarch
butter, for frying the pancakes

Preparation

For the custard:
Place the egg, sugar, and salt in a small saucepan and whisk to blend. Add the rest of the ingredients and blend well.
Place pan over low heat and cook, stirring constantly until custard is thick and uniform. Set aside while to cool while you make pancakes.
For the pancakes:
In a bowl, mix flour and baking soda set aside.
In another bowl, whisk egg, sugar and salt until frothy. Add the flour mixture and the rest of the ingredients. Let batter rest for 20 minutes.
Heat a small non-stick pan over medium-low heat. Add a little butter to coat bottom of pan, and ladle pancake batter to form a circle.
Cook gently until surface of pancake is covered in bubbles, then flip carefully. Repeat with remaining batter, adding a little butter to pan before each pancake.
Fill pancakes with custard and roll. Serve warm.