Crispy Crepe Cones With Banana-Peach Filling
Crepe:
1 cup MAYA All-Purpose Flour
pinch of salt
1 egg
1 egg yolk
1 ½ cups milk
2 tablespoons butter, melted
oil, as needed
Filling:
4 pieces ripe banana lakatan, sliced
4 pieces peach halves, sliced
½ cup brown sugar
½ cup crushed graham crackers
½ cup finely chopped walnuts
semi-sweet chocolate, melted (optional)
white chocolate, melted (optional)
Prepare crepes. Preheat oven to 300°F/149°C. In a bowl, combine all ingredients and beat until mixture forms a smooth batter. Set aside. Brush a non-stick pan with little oil and heat over medium heat. Pour enough batter to thinly coat the bottom of the pan then tilt from side to side. Cook for 1-2 minutes or until crepe is lightly browned. Loosen the edges and transfer crepe to a plate. Repeat until all batter is used. Wrap each crepe around a lightly greased cream horn mould and arrange on a baking tray. Bake for 30 minutes or until golden brown and crispy. Remove crepe cones from the moulds while still hot. Set aside.
Prepare filling. Combine all ingredients in a bowl, slightly toss until well blended. Set aside.
To assemble. Spoon enough filling into each cone. Drizzle melted semi-sweet chocolate and melted white chocolate on top, if desired. Serve immediately.
Yield: 12-15 crepe cones
