- ¾ cup All-Purpose Flour (for crepe)
- ¾ cup Evaporated Milk (for crepe)
- ½ cup Water (for crepe)
- ¼ cup Butter (melted, for crepe)
- 2 pc Egg Yolks (for crepe)
- 1 tbsp Sugar (for crepe)
- 1 pc (medium) Ripe Mango (cut into cubes, for filling)
- 1 pack (250 ml) All-Purpose Cream (chilled, for sauce)
- ½ cup Sugar (for sauce)
- 2 pc Egg Yolks
- ¼ cup Fruit Cocktail Syrup (for sauce)
- 1 tsp Vanilla Extract (for sauce)
- ¼ tsp Ground Cinnamon (for sauce)
- 1 can (836 grams) Del Monte Fiesta Fruit Cocktail (drained, reserve syrup, for filling)
- 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.
- Combine DEL MONTE Fiesta Fruit Cocktail with 2 tbsps sugar and mangoes. Set aside.
- 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 for low heat for 3 minutes or until thick. Cool. Fold In cream, vanilla and cinnamon.
- 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.
- Makes 10 servings
Cooking Tools Needed:
- Baking Pan
- Non-Stick Pan
- Chef’s Knife
- Chopping Board
- Measuring Cups
- Measuring Spoons
Lusog Notes: This dessert is high in vitamin C, to strengthen your immune system.
Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More