Fruit Crepes


Fruit Crepes

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

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