BANANA CHOCOLATE CREPE

Ingredients:

4	pc	lakatan bananas, sliced just before plating
1/2	cup	MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped
1	tbsp	powdered sugar

1	cup	MAGNOLIA ALL PURPOSE FLOUR
2	tbsp	sugar
2	tbsp	cocoa powder
2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
4	pc	MAGNOLIA BROWN EGGS, slightly beaten
1	cup	MAGNOLIA FULL CREAM MILK
1/4	cup	water
		extra MAGNOLIA GOLD BUTTER UNSALTED for greasing

120	grams	bittersweet chocolate, cut into chunks
3/4	cup	mini marshmallows
1/4	cup	MAGNOLIA FULL CREAM MILK
1/2	cup	MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped

1/2	cup	chopped walnuts
1	tbsp	sugar
2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED

Procedure:

Prepare crepes by combining flour, sugar and cocoa powder in a bowl. Add butter and eggs then gradually add milk and water, stirring continuously until a thin smooth batter is obtained. Refrigerate for at least an hour.
Heat a crepe pan. Brush pan lightly with butter then pour about 1/3 cup batter. Tilt pan in a circular motion to create a round crepe. Cook for about 30 seconds. Repeat with rest of batter. Stack cooked crepes in between sheets of wax paper.
Prepare filling by combining chocolate, marshmallows and milk in a double boiler until melted and smooth. Remove from heat and cool. Once cooled, fold chocolate mixture into whipped cream. Chill and set aside.
Prepare topping by combining walnuts, sugar and butter in pan over medium heat. Toss occasionally until golden in color. Set aside.
To assemble, spread about 3 tbsp filling in the center of each crepe. Arrange banana slices on top then fold over on both sides to secure filling. Top with some whipped cream and topping. Sprinkle with powdered sugar.

Makes 8 servings.

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