TROPICAL CREPES (FRUIT COCKTAIL-MANGOES)

DELIGHTED WITH THIS RECIPE, MY SIS IN LAW A HRM AND WAS ONCE WORKED AT A FINEST HOTEL HERE SHARED THIS RECIPE TO ME. I REALLY LOVE THE SWEETNESS AND SOURNESS OF FRUITS. WITH THE SAUCE HMMHMMM, SO YUMMY!

Crepe 

¾ cup all-purpose flour

¾ cup evaporated milk

½ cup water

¼ cup butter, melted

2 egg yolks

1 tbsp sugar

Filling:

1/2 kilo Ripe Mangoes (peeled and cubes or maybe thinly and vertically sliced or depend to your cutting choice)

1 can (836g)  Fruit Cocktail, drained (reserve syrup, 1/2 of this reserved for garnishing)

2 Tbsp white sugar or you may use honey for this

Sauce:

1 1/2 pack (250 ml) all-purpose cream, chilled

3/4 cup sugar

2 egg yolks

¼ cup fruit cocktail syrup 

OPTIONAL: CHOCOLATE GANACHE FOR GARNISHING (see recipe below)

PROCEDURE:

Crepe: 

-Combine all ingredients. mix well until smooth. 

-Heat and grease a non stick pan in a low fire.

-Pour 1/4 cup of the mixture to the pan, see to it not to overcooked the crepe. cook each side for about 1 minute.

-Set aside

-Do the same to the remaining batter mixture.

Filling:

-Combine mangoes and fruit cocktail with 2 tablespoon sugar.  Set aside. 

Sauce:

-Beat AP cream for 2 minutes add half of the sugar continue beating til stiff and foamy, set aside

-Beat egg yolks until fluffy, add the remaining sugar and fruit cocktail syrup. Cook in low fire for 3 minutes or until thick, let it cool. 

-Fold in to cream mixture. 

-Set Aside.

ASSEMBLE: (two ways)

First way: 

- Put 2 tablespoons of the filling to to the wrapper (crepe) and the sauce, roll (just like lumpia). Set aside.

- do the same to the other wrapper

- Arrange in a serving dish and put sauce on top of it.  Design them. garnish with the remaining fruits, you may add chocolate ganache on it.

Second way:

-in a round baking dish, assemble the following:

            

               -crepe wrapper

               -filling

               -sauce

               -do the same see to it that the top is crepe and sauce

-bake until light brown on top 

-cool and serve with the remaining fruits and chocolate ganache (optional)

CHOCOLATE GANACHE RECIPE:

GANACHE I

9 OUNCES BITTERSWEET CHOCOLATE, CHOPPED

1 CUP HEAVY CREAM 

1 TBSP DARK RUM

IN A DOUBLE BOILER AND IN LOW FIRE, HEAT THE CREAM WHEN BOIL ADD THE CHOCOLATE

STIR UNTIL CHOCOLATE DISSOLVED AND CREAMY.

STIR IN RUM

OR:

GANACHE II

1/2 CUP COCOA POWDER (HERSHEYS/BENSDORF)

3 TBSP HOT WATER

3/4 CUP SUGAR

A DASH OF SALT

3TBSP BUTTER

1 CUP HEAVY CREAM

2 TSP CORNSTARCH IN 1TBSP WATER

VANILLA

COMBINE THE FIRST FOUR INGREDIENTS, TIL SUGAR AND COCOA POWDER DISSOLVED

BOIL IN LOW FIRE UNTIL CHOCOLATE BECOME SMOOTH 

ADD CREAM AND BUTTER

ADD CORNSTARCH AND VANILLA

LET IT COOL