Chocolate & Banana Crepes

From Food Magazine.



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CHOCOLATE & BANANA CREAPES



Preparation time: 10 minutes

Makes 6 servings



Ingredients



1 cup all purpose flour

1 tbsps confectioner's sugar

1 cup milk mixed with 1 egg

1/2 tsp vanilla extract

1/2 tsp vegetable oil

Dash of salt

In a small bowl, combine all ingredients and let rest for 10 mins. In a non-stick 8-inch diameter pan, over low heat, pour a ladle of the batter on to the pan. Tilt pan to spread batter as thinly as possible, covering the surface of the pan. Cook for a minute or two. Gently lift and turn over to cook the other side. Transfer to a plate. Spread choco spread with spatula and top with sliced bananas. Fold and serve warm.

Butterscotch Crunch

From the box of my Jewel-Osco Corn Flakes. Kept the recipe before I threw away the box.

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Ingredients :

1 cup (6oz) butterscotch flavored chips
1/2 cup peanut butter
3 cups corn flakes cereal
1/3 cup semi-sweet chocolate chips
1 teaspoon vegetable shortening

Procedure :

Butter 8-inch square baking pan. Melt butterscotch chips and peanut butter in saucepan over low heat, stirring constantly, until smooth. Remove from heat. Gradually add cereal, stirring gently until all pieces are evenly coated. Press into prepared pan. Melt chocolate chips and shortening in saucepan over low heat, stirring constantly, until smooth. Drizzle over cereal mixture. Chill 1 hour. Cut into squares. Store in airtight container in refrigerator.

Coffee Mochalatte

This is a very easy dessert recipe that I haven't tried yet. Got it from a Magnolia recipe brochure in the supermarket.

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Coffee Mochalatte

Ingredients

2 scoops vanilla ice cream
1 sachet 3-in-1 instant coffee
1/2 cup water
2 rounds chocolate syrup for blending
2 rosette whipped cream
2 rounds chocoloate syrup for topping

Procedure

Put ingredients in a blender except whipped cream and syrup for topping. Process for 30 seconds or until smooth. Drizzle glass with syrup. Pour in a tall glass. Top with cream and drizzle with syrup.