LOOKING for a unique way to present your crepes other than folding them into squares or triangles? How about shaping them into funnels and baking them to a crisp then filling them with a sensational banana and peach filling? Here’s the recipe shared by The Maya Kitchen.
For the crepes:
1 cup Maya All-Purpose Flour
pinch of salt
1 egg yolk
1-1/2 cups milk
2 tbsps. butter, melted
oil, as needed
1. Preheat oven to 300°F/149°C.
2. In a bowl, combine all ingredients and beat until mixture forms a smooth batter. Set aside.
3. Brush a nonstick pan with a little oil and warm over medium heat. Pour enough batter to thinly coat the bottom of the pan, then tilt from side to side. Cook for 1 to 2 minutes or until crepe is lightly browned. Loosen the edges and transfer crepe to a plate. Repeat until all batter is used.
4. Wrap each crepe around a lightly greased cream horn mold and arrange on a baking tray. Bake for 30 minutes or until golden brown and crispy.
5. Remove crepe cones from the molds while still hot. Set aside.
For the filling:
4 pcs. ripe banana, lakatan variety, sliced
4 pcs. peach halves, sliced
1/2 cup brown sugar
1/2 cup crushed Graham crackers
1/2 cup finely chopped walnuts
semi-sweet chocolate, melted (optional)
white chocolate, melted (optional)
1. Prepare the filling. Combine all ingredients in a bowl, slightly toss until well blended. Set aside.
2. To assemble, spoon enough filling into each cone. Drizzle with melted semi-sweet chocolate and melted white chocolate on top, if desired.
3. Serve immediately.
Yields 12 to 15 crepe cones.