Want a fruit crepe? Find it here! This fruit crepe is an awesome way of starting your day. Fruits!
Crepes are pancake’s French, feather-light cousin. They are deliciously lain or spread with a filling, such as butter, sugar, jam, chocolate, or fruits among others. These thin pancakes originated from Brittany, a region in the west of France, where it is traditionally served with cider. The French word crepe is from the Latin root crispa, which means curled, from which the English word “crisp” is also derived. Historically, these lovelies were cooked on flat rocks, hence the name. Crepes maybe sweet or savoury, depending if a plain or buckwheat flour is used. They are rolled or fold with different ingredients.
Obviously, we use fruits as fillings in this recipe here. Not just fruit, but fruits-a cocktail! Have you tried our no-bake fruity cheesecake here? How about other layered no-bake cakes? This one is almost similar. Just take the common layers of Graham crackers and replace them with these thin pancakes.
Variations exist for this favourite. Depending on the filling ingredients, filled crepes can be either a dessert or a main course. Of course, this one here is a dessert. Personally, I love that mango crepe, served with ice cream and honey syrup. Yay! Toppings also make this thing so attractive.
Want to have your own experimentation? Do it your way! Enjoy!
- ⅓ cup All-Purpose Flour (for crepe)
- ⅓ cup Evaporated Milk (for crepe)
- ¼ cup Water (for crepe)
- 2 tbsp Butter (melted, for crepe)
- 1 pc Egg Yolk (for crepe)
- ½ tbsp Sugar (for crepe)
- ½ cup All-Purpose Cream (chilled, for sauce)
- ¼ cup Sugar (for sauce)
- 1 pc Egg Yolk (for sauce)
- 2 tbsp Fruit Cocktail Syrup (for sauce)
- ½ tsp Vanilla Extract (for sauce)
- ⅛ tsp Ground Cinnamon
- 1 can (432 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 8 inch non-stick pan then tilt to cover bottom. Cook each side for 1 minute. Do the same with the remaining batter.
- Set aside.
- Combine DEL MONTE Fiesta Fruit Cocktail with 1 tbsp sugar. Set aside.
- Whip cream for 2 minutes. Add half of sugar and continue beating until stiff. Set aside. Beat egg yolk until fluffy. Add remaining sugar and fruit cocktail syrup.
- Cook over low heat , stirring continuously for 3 minutes or until just thicken. Cool. Fold in cream, vanilla and cinnamon. Set aside.
- Layer baking pan (size of pan depends on the oven toaster) with half of crepes. Pour half of fruit mixture then spread with part of sauce. Cover with remaining crepes , sauce and fruits .
- Bake in oven toaster for 4-5 minutes or until brown on top.
- Makes 5-6 servings.
Cooking Tools Needed:
- Non-Stick Pan
- Measuring Cups
- Measuring Spoons
Lusog Notes: Rich in vitamin C- helps fight common infections.