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CHOCO BANANA CREPE

Ingredients:

1 cup MAGNOLIA ALL PURPOSE FLOUR
2 tbsp sugar
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
4 pc MAGNOLIA FULL CREAM MILK
1/2 cup water
extra MAGNOLIA GOLD BUTTER UNSALTED for greasing
6 pc ripe lakatan bananas, sliced
6 scoops MAGNOLIA ICE CREAM CLASSIC CHOCOLATE

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. Spread choco on every crepe and arrange bananas.
  4. Fold and top each crepe with a scoop of ice cream.

Makes 6 servings.

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