With this crepe, the more fruits, the merrier! Try this easy recipe for a sophisticated dessert on a special occasion.
¾ cup all-purpose flour
¾ cup evaporated milk
½ cup water
¼ cup butter, melted
2 egg yolks
1 tbsp sugar
Filling
1 can (836g) Fruit Cocktail, drained (reserve syrup)
1 pc medium ripe mango, cut into cubes
Sauce
1 pack (250 ml) all-purpose cream, chilled
½ cup sugar
2 egg yolks
¼ cup fruit cocktail syrup
1 tsp vanilla extract
¼ tsp ground cinnamon (optional)
1. Crepe: Mix flour, milk and water until flour is dissolved. Add remaining ingredients and dash of salt. Mix until smooth. Brush a non stick 8" pan with oil. Pour a thin layer (¼ cup at a time) of batter in pan then tilt to cover bottom. Cook each side for about 1 minute. Do the same with the remaining batter. Set aside.
2. Filling: Combine Fruit Cocktail with 2 tbsp sugar and mangoes. Set aside.
3. Sauce: Whip all-purpose cream for 2 minutes. Add half of sugar and continue beating until stiff. Set aside. Beat egg yolks until fluffy. Add remaining sugar and fruit cocktail syrup. Cook over in low heat for 3 minutes or until thick. Cool. Fold in cream, vanilla and cinnamon (optional).
4. Layer two baking pans (size of pan depends on the toaster) with half of crepes. Pour fruit mixture then spread with part of sauce. Cover with remaining crepes then sauce. Toast in oven toaster for 4-5 minutes or until brown on top.
