Have fun in the kitchen as The Maya Kitchen shares recipes of vibrant cookies, sweet fruit crepes and modish waffle squares. Crepes are shaped into funnels and baked crisp then filled with a banana and peach combo. Cookies dress up in pastels, with floral trimmings, studded with dragees and embossed with stars and what have you. Waffles come in petite squares with one edge dipped in dark chocolate and the other in white.
1 cup MAYA All-Purpose Flour
pinch of salt
1 egg yolk
1 ½ cups milk
2 tablespoons butter, melted
oil, as needed
4 pieces ripe banana lakatan, sliced
4 pieces peach halves, sliced
½ cup brown sugar
½ cup crushed graham crackers
½ cup finely chopped walnuts
semi-sweet chocolate, melted (optional)
white chocolate, melted (optional)
Prepare crepes. Preheat oven to 300°F/149°C. 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 lightly greased cream horn mould and arrange on a baking tray. 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. Drizzle melted semi-sweet chocolate and melted white chocolate on top, if desired. Serve immediately.
Yield: 12-15 crepe cones