Crispy Crepe Cones with Banana Peach Fillings

Crispy Crepe Cones with Banana Peach Fillings

Course Dessert
Cuisine French
Servings 12 crepe cones



  • 1 cup MAYA All-Purpose Flour
  • pinch of salt
  • 1 piece egg
  • 1 piece egg yolk
  • 1 1/2 cups milk
  • 2 tablespoons butter melted
  • oil as needed


  • 4 pieces ripe banana lakatan sliced
  • 4 pieces peach halves sliced
  • 1/2 cup brown sugar
  • 1/2 cup graham crackers crushed
  • 1/2 cup walnuts finely chopped


  • Prepare crepes. Preheat oven to 300°F.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 cream horn mould and 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. Serve immediately.

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