Citrus Crepe

Citrus Crepe

Ingredients:

Crepe Batter:

• 2 pcs eggs
• 1 box hotcake mix (200-250g)
• 2 cups Jolly Cow Fresh Milk
• 3 tbsp butter, melted
• 3 tbsp Jolly Heart Mate Canola oil

Filling:

• 1/3 cup unsalted butter
• 2 tbsp white sugar
• 1 can Jolly Mandarin Oranges, with syrup
• 1 can Jolly Tropical Fruit Cocktail
• 2 tbsp rum

Recommended Additional Ingredients:

• 3 pieces Jolly Lychees, sliced
• 1 piece Jolly Peach Halves, sliced

Procedure:

For the Crepe:

1. Beats eggs in a bowl, add hot cake mix, Jolly Cow Fresh Milk, and melted butter.
2. Over medium heat, lightly brush non-stick pan with oil. Pour in ¼ cup batter.
3. Swirl until batter completely covers surface of pan. Cook until bubbles appear and crepe separates from the edge of the pan.
4. Transfer crepe to a plate and cover with wax-lined paper.
5. Repeat procedure with the rest of the batter.

For the Citrus Filling:

1. Melt unsalted butter in pan. Add sugar and cook until sugar has dissolved and syrup is bubbly.
2. Add Jolly Mandarin Oranges with the syrup, Jolly Fruit Cocktail, and rum. NOTE: Add here Jolly Lychees and Jolly Peach Halves if desired.
3. Allow to simmer for 3 to 5 minutes or until a syrupy consistency is achieved. Lay crepe on the plate and spoon 2 tablespoons of the fruit mixture in the middle. Roll-up or fold.
4. Best served warm with whipped cream or vanilla ice cream.