Dorothy Ferreria


Rolled in Crepe Fruit Salad
by Dorothy Ferreria


1 cup sifted all-purpose flour
2 whole eggs (1/2 cup)
½ cup Nestle Fresh Milk
½ cup water mixed with ½ teaspoon ube extract (or pandan if you want them in green)
¼ teaspoon fine salt
¼ cup melted butter

Fruit Salad Filling:

1 regular can fruit cocktail
1 regular can lychee in syrup
1 regular can peaches in syrup
1 medium bottle nata de coco
1 piece red apple, unpeeled and cubed
1 cup Nestle All Purpose Cream
½ cup condensed milk

1) To prepare the crepe, pour the ingredients needed in a mixing bowl in the order given above. Mix well with a wire whip until smooth and lump free.

2) Heat up a 6 or 8-inch diameter non-stick pan over low heat. Lift the pan and pour a scant ¼ cup of the batter into the pan. Swirl the pan to allow the batter to completely cover the bottom. Pour off excess if needed. Place the pan over low heat and allow the crepe to cook until the edges begin to curl. Flip the crepe and cook the other side for a few seconds. Transfer the cooked crepe to a platter.

3) For the salad, prepare the dressing first. In a large mixing bowl combine the cream and the condensed milk. Pour in the rest of the ingredients and mix well. Keep chilled until serving time.

4) When ready to serve, place a piece of crepe in a platter. Spoon an adequate amount of salad in the lower portion of the crepe. Roll to enclose the filling. Transfer to a dessert platter for individual serving or to a large dish for a buffet, laid out side by side. Serve cold.


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