10. Fruit Crepe
We are down to our list of salad recipe in this series. And on the tenth place is our fruit crepe. Who doesn’t love sweets?!
Crepe is a very thin kind of pastry. You may be familiar with such crepe, which can be either sweet or savory. Crepes are commonly served with various fillings, which range from simple sugar to elaborate savory ones. According to etymology, crepes can be generally categorized as a kind of pancake.
Sweet crepes can be eaten as part of breakfast or as a dessert. I love that one filled with Nutella spread! Oh how it can brighten my day! Others would like to have fruit preserves, sugar, maple syrup, whipped cream, custard, and sliced soft fruits. Common savory fillings include eggs, cheese, mushroom, ham, and various meats. Still yum! I love the one with ham and cheese. How about you? Do you prefer something sweet or something savory? The common batter used in making crepes consists of simple ingredients, such as butter, milk, water, eggs, flour salt and sugar. Ad of course, the fillings are in the center of the crepe. Sometimes, the crepe edges are folded over the center. Others are presented open, with the fillings poured over the crepe.
In this recipe, we will consider the sweet one. Maybe you are wondering why is it included in the salad series. This fruit crepe will use fruit bites and serve them in small portions. The same fruit cocktail used in buko salad recipe will be used in this crepe. And similar to the common dessert salad, this recipe will use cream. A difference with the usual thin crepe is that this fruit crepe will have layers and be baked. Sounds appetizing, right? So keep the courage. Try this crepe now and let the family enjoy. Happy eating!
- 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 fruitcocktail 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.
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