Fruit Crepe
by M. Y. San Grahams
INGREDIENTS:
CREPE BATTER:
1 cup (10 crackers) M.Y. San Grahams Honey, crushed
3 eggs
4 tablespoons sugar
3/4 cup evaporated milk
1/2 cup water
1/2 cup all purpose flour
pinch salt
FILLING:
1/4 cup butter
3 tablespoons brown sugar
1 cup papaya, sliced
1/2 cup pineapple, sliced
1/4 cup chocolate syrup
2 tablespoons butter
INSTRUCTIONS:
1. DO FILLING - In a frying pan, melt brown sugar. Add butter and blend well. Addfruits and coat with the syrup. Transfer everything into a bowl. Set aside.
2. DO CREPE BATTER - In a large bowl, combine the eggs, sugar, salt, milk andwater. Stir well. Add the flour and crushed M.Y. San Grahams to the eggmixture. Mix until smooth.
3. MAKE CREPE - Lightly grease a frying pan with 2 tablespoons butter. When hot,pour 1/2 cup of the crepe batter, swirling the pan while batter is poured, tocover the pan's base evenly. When set, add filling in the center and fold all sidesin to make a square.
4. SERVE - Transfer filled crepe onto a serving plate. Drizzle with chocolate syrup.Top with vanilla ice cream if desired.
FEELING EXPERT TIP:
To melt the brown sugar faster add about 1 teaspoon of water and heat.
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