Crispy Crepe Cones with Banana Peach Fillings
Servings 12 crepe cones
- 1 cup MAYA All-Purpose Flour
- pinch of salt
- 1 piece egg
- 1 piece egg yolk
- 1 1/2 cups milk
- 2 tablespoons butter melted
- oil as needed
- 4 pieces ripe banana lakatan sliced
- 4 pieces peach halves sliced
- 1/2 cup brown sugar
- 1/2 cup graham crackers crushed
- 1/2 cup walnuts finely chopped
Prepare crepes. Preheat oven to 300°F.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 cream horn mould and 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. Serve immediately.