Malaysia Peanut Pancake: Apam Balik

A sudden crave for this Malaysian delicacy.
I wanted to make a crispy version but I made both versions out using the same recipe.
Recipe adapted and tested from My Asian Kitchen.

Ingredients:
(A)Dough:

180 grams plain or all purpose flour

20 gm rice flour

30 gm corn flour

2 tsp baking powder

1/2 tsp bicarbonate soda (I added 1 tsp by mistake)

1/2 tsp salt

2 eggs

1 tsp vanilla extract

250ml milk/santan(coconut milk)

Water (add 2 tbsp at one time for the right thin crepe consistency)

100 grams castor sugar

(B) Filling:

50 grams melted butter
100 grams castor sugar
200 grams roasted crushed peanut (roasted for 8-10minutes)
7-8 tsp cream sweet corn

Method:

1. Mix all ingredients(A) into a mixing bowl. Beat well with mixer. Let it rest for 30 minutes.
2. Heat a 7" or 8"non-stick pan at low heat. Check the batter, if it's too thick. [TIP: Add 2 tbsp water to adjust the thickness]
3. Used a measuring cup to pour some the dough into the non-stick pan to form pancake shape. Let it cook for a while and then sprinkle some sugar on the top. Cook until lightly golden brown. Sprinkle some crushed peanut, butter or any filling you prefer, fold crepe into half.
4. Remove the crepe and serve warm.

Thick version

Crispy and Thin version

Enjoy!!