BANANA CANOLY 4 Servings This desert was part of fhe winning entry of Chef Angelo Timban in the 2000

Pinoy Nouvelle Cuisine Cook fest. It combines the flavors of ripe bananas with cinnamon, calamansi juice ! and desiccated coconut. For the crepes: 3 whole eggs 1/2 cup fresh milk 1/2 cup white sugar 1/2 cup vegetable oil 112 cup water 1/2 cup cake flour 3 tablespoons melted butter For the bananas: 4 ripe bananas 2 teaspoons cinnamon 1 teaspoon calamansi juice For the assembly of banana canoly: 114 cup peanut butter 114 cup cream cheese 2 egg whites, beaten 1 cup .desiccated coconut 2 tablespoons melted butter For the sauce: 1 cup sugar 2 tablespoons honey 1/4 cup water 1/2 cup coconut milk 1/2 cup whipping cream 1/2 teaspoon calamansi juice 2 pandan leaves For presentation: Sour cream Pandan strings

Make the crepes: In a bowl combine all ingredients for the crepes except the melted butter. Mix well until smooth. Brush nonstick pan with some of the melted b utter. Place the pan over medium heat. Ladle about 1/4 cup of the crepe batter into the pan. Swirl the pan so that the batter spreads and the entire bottom of the pan is covered with a thin crepe layer. Cook until crepe browns. Repeat procedure until 4 crepes are done. Prepare the bananas: Peel the bananas and arrange them on a plate. Sprinkle cinnamon and calamansi juice on each banana. Assemble the banana canoly: Preheat oven to 375"F. On a working board, lay a crepe and spread peanut butter and cream cheese on it. Arrange a banana on one side and roll the crepe. Dip the assembled canoly in beaten egg whites. Remove the canoly from the egg whites and place on a plate. Sprinkle canoly with ample amount of desiccated coconut. Brush nonstick pan with melted butter and place pan over medium heat. Put the canoly into the pan and brown each side. Remove canoly from pan. Repeat with remaining crepes and bananas. Arrange browned canolies in an ovenproof dish. Bake in the oven for 5 minutes, turning the canolies constantly. Make the sauce: In a saucepan, mix sugar, honey and water. Cook over low heat until mixture caramelizes. Add coconut milk, whipping cream. calamnsi juice and pandan leaves. Simmer slowly until sauce thickens slightly. Remove panda" leaves. Set sauce aside until ready to use. Presentation: Pour 1/ 4 of the sauce on egg yolks the centre of a plate then drizzle with sour cream. Cut a banana canoly into three, then tie the pieces with pandan strings. Arrange on center of the sauce.