The result is crepes that you can eat with a fork and knife on a plate, but can just as easily pick up in your hands for a simple on-the-go meal.
2 Tbsp melted margarine
2/3 cup flour
3/4 cup evaporated milk
3/4 cup water
3 pcs eggs, beaten
1/2 tsp iodized rock salt
1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
2 Tbsp sugar
Procedures : 1 BEAT all ingredients for crepe until smooth. Cover and refrigerate for 1 hour.
2 BRUSH a non-stick pan with oil, then heat over medium flame. Pour 1/4 cup crepe batter onto pan. Tilt to cover the bottom. Cook for 2 minutes until top is set. Lift edge of crepe, then invert. Cook the other side for 1 minute. Repeat procedure with the remaining batter. Stack each piece in between layers of wax paper to prevent from sticking to each other. Set aside.
3 SIMMER fruit cocktail syrup and sugar for 15 minutes. Set aside. Spoon 1/4 cup of DEL MONTE Fiesta Fruit Cocktail across the center of each crepe and roll. Spread fruit cocktail syrup on top of crepes.
Keywords: Fruit Crepes