Fruit Cocktail Crepe
INGREDIENTS
2 pcs large eggs
¾ cup Angel Evaporada
½ cup water
1 cup cake flour
3 tbsp melted butter
2 ½ tbsp sugar
1-370 ml Angel All Purpose Creamer, chilled overnight
half can Angel Condensada
2 ½ cups fruit cocktail, drained
PROCEDURE
- FOR THE BATTER ||
- Combine all the ingredients in a bowl. Mix very well.
- TO COOK ||
- Place the crepe batter in the refrigerator for 1 hour. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds. Lay them out flat to cool.
- In a bowl, using an electric hand mixer or wire whisk, whip Angel All Purpose Creamer and Angel Condensada until light and fluffy.
- Combine Angel All Purpose Creamer, Angel Condensada and fruit cocktail in a bowl. Mix well and chill until ready to use.
- To assemble, fill cooked crepes with fruit salad mixture. Fold as desired.
- Serve and enjoy.