Citrus Crepe recipe

Crepe Batter:
2 eggs
1 box hotcake mix 250g
1 1/4 cups JOLLYCOW fresh milk
3 tbsp melted butter

Fruit Sauce:
1/4 cup unsalted butter
2 tbsp white sugar
1 can JOLLY mandarin oranges, undrained
1 can JOLLY fruit cocktail royale, drained
2 tbsp rum

Beat eggs in a bowl. Add hot cake mix, milk and melted butter. Over medium heat, lightly brush non-stick pan with oil. Pour in 1/4 cup batter. Swirl until batter completely covers surface of pan. Cook until bubbles appear and crepe separates from the edge of the pan. Transfer crepe to a plate and cover with wax-lined paper. Repeat procedure with the rest of the batter.

Melt unsalted butter in pan. Add sugar and cook until sugar has dissolved and syrup is bubbly. Add mandarin oranges with the syrup, cocktail and rum. Allow to simmer for 3-5min or until a syrupy consistency is achieved. Lay crepe on the plate and spoon fruit mixture in the middle. Roll up or fold.

Best served warm with whipped cream or vanilla ice cream


12 crepes

Crepe is French for "pancake" which means light, paper-thin creations.