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Fruit Crepe

Fruit Crepe

Recipe for Fruit Crepe

 

Ingredients For Fruit Crepe:

1 can (850 g) Del Monte Fiesta Fruit Cocktail
drained (reserve 1/2 cup syrup)

Crepe:
2 Tbsp. melted margaine
2/3 cup flour
3/4 cup evaporated milk
3/4 cup water
3 eggs, beaten 1/4 tsp. iodized salt

Cream Sauce:
1/4 cup flour
2 eggs, beaten
1/2 cup evaporated milk
6 Tbsp. sugar
1 tsp. vanilla
1/2 cup fiesta fruit cocktail syrup

  1. Crepe: Mix all ingredients. Beat until smooth. Cover
    and chill for 1 hour. Brush teflon pan with oil, then
    heat over meduim flame. Pour 1/4 cup crepe batter into
    into pan. Tilt to cover bottom. Cook 2 minutes or until
    invert. Cook other side for 1 minute more. Repeat (br> procedure with the remaing batter. Stack each piece
    in between layers of wax paper to prevent from sticking
  2. Creme Sauce: Dissolve flour in 1/4 cup water. Add
    remaining ingredients. Cook over low heat with continuous
    stirring for 6 minutes or until thick. Cool lightly. Mix
    with Del Monte Fiesta Fruit Cocktail but reserve 1/4
    cup sauce for topping.
  3. Spoon about 1/4 cup of fruit cocktail mixture across the
    the center of each crepe and fold. Top with cream sauce,
    on your favorite flavored syrup (chocolate, strawberry,
    or blueberry syrup).

MAKES 12 SERVINGS.


 



 

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