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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Banana Coconut Crepes Recipe

Brought to you by Beaconsfield Inn

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Ingredients:
Crepes

3 ripe bananas, pureed
1 cup milk
1 cup buttermilk
2 eggs
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1-1/2 teaspoon baking powder
1 cup shredded, sweetened coconut

Pineapple Cream Cheese Filling

8 oz. softened cream cheese
1 cup sour cream
1/4 cup granulated sugar
1-1/2 cup crushed pineapple/some juice
powdered sugar and warm maple syrup as needed

Instructions:
In a food processor or large bowl, combine bananas, milk, buttermilk and eggs. Process or whisk until well mixed. Sift together flour, salt, sugar and baking powder. Add to wet ingredients. Process until smooth batter is formed. Add coconut; stir to combine. Let stand for 15 to 30 minutes.

Using lightly oiled crepe pan or small non-stick skillet, cook about two tablespoons of batter at at ime over medium low heat. Watch; the burn easily.

For filling; whip together cream cheese, sour cream and sugar. Fold in pineapple.

When all crepes are cooked, fill with spoonfulls of Cream Cheese Filling, roll and place on serving plates, dust with sugar and serve. Makes 18 crepes.

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