Among the offerings in Bangkok are sweet rolled roti, which fall somewhere between pancakes and flatbread. There, cooks caramelize local bananas -- sugary and tiny, and no bigger than your thumb -- but regular bananas will do just fine.
I'm a bit confused on this recipe. Do you actually make eight out of this or do you make two and cut each into four pieces. It seems that 1/3 cup of batter is no where near enough to cook in a twelve inch skillet. I have made crepe's in the past and you use 1/4 cup for a 6 inch skillet? Has anyone tried these yet?