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BANANA CREPE SURPRISE

Ingredients:

4 pc lakatan bananas, sliced just before plating

TOPPINGS

1/3 cup MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped
1/3 cup store bought hazelnut or chocolate syrup

CREPES

1 cup MAGNOLIA ALL PURPOSE FLOUR
2 tbsp sugar
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

Procedure:

  1. Prepare crepes by combining flour and sugar 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.
  2. 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.
  3. Fold each crepe into half then make another fold. Place on serving plate and arrange banana slices inside. Top with whipped cream and generously drizzle with syrup all over.
Makes 8 servings.
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