Buko Rainbow Crepe Recipe


  • ½ cup Sugar (for filling)
  • 3 pc Egg Yolk (for filling)
  • ⅓ cup Cornstarch (for filling, dissolved)
  • 1 ½ cups Evaporated Milk (for filling)
  • 2 tbsp Unflavored Gelatin (for filling)
  • ¼ cup Butter (for filling)
  • 1 pc Buko (for filling, meat shredded)
  • 1 cup All-Purpose Flour (for crepe)
  • ¾ cup Evaporated Milk (for crepe)
  • 1 cup Water (for crepe)
  • ⅓ cup Butter (for crepe, melted)
  • 3 pc Egg Yolk (for crepe)
  • 1 tbsp Sugar (for crepe)
  • 1 can (832 grams) Del Monte Fiesta Fruit Cocktail (for filling, drained)

Cooking Instructions:

  1. Filling: Combine ½ cup sugar, 3 egg yolks, cornstarch, 1 ½ cups of evaporated milk, unflavored gelatine, and ¼ cup butter. Cook over low heat for 10 minutes or until mixture coats the spoon. Blend in buko and DEL MONTE
  2. Fiesta Fruit Cocktail. Set aside.
  3. Crepe: Combine all purpose flour, ¾ cup evaporated milk, water, 1/3 cup butter, 3 egg yolks and 1 tablespoon sugar. Beat until smooth. Strain. Pour every 1/3 cup of batter in 8” non-stick pan. Swirl around the pan to form circle.
  4. Cook for 3 minutes. Put 2 tablespoons of filling in the center. Fold sides of crepe to cover the filling. Remove from pan.
  5. Chill before serving. Top with cream if desired.
  6. Makes 10 – 12 servings

Cooking Tools Needed:

  1. Bowl
  2. Pot
  3. Grater
  4. Whisk
  5. Wooden Spoon
  6. Measuring Cups
  7. Measuring Spoons
  8. Strainer
  9. Mixing Bowl

​Lusog Notes: Rich in calcium – for strong bones and teeth.

Source: http://www.delmonte.ph/kitchenomics/recipe/buko-rainbow-crepe

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