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3
25 g
1 teaspoon
Filling :
4 slices
2
1/2
1/2
2 tablespoons
1 tablespoon
1 whole
2 |
egg whites, lightly beaten
corn flour
sunflower oil
fresh pineapple, chopped
kiwi fruit, peeled and quartered
mango, peeled, pitted and sliced
papaya, peeled, seeded and chopped
dry sherry
brown sugar
cinnamon stick, broken
star anise |
Method :
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Place all filling ingredients in a wok
and mix gently.
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Bring to the boil, reduce heat and
slimmer very gently for 10 minutes.
-
Remove and discard cinnamon stick and
star anise.
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Set aside. Meanwhile, make crepes.
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Put egg whites and corn flour in a bowl
and stir in 3 tablespoons of water, mixing well to form a smooth
paste.
-
Brush a non-stick or well-seasoned
crepe pan with a little oil and heat.
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Pour in a quarter of the mixture,
tilting pan to cover the bottom.
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Cook for 1 minutes on one side only,
until set.
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Drain on absorbent kitchen paper,
layer with greaseproof paper and keep warm while making remaining 3
crepes.
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Lay crepes cooked-side up, fill with
fruit and fold crepes over filling.
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Decorate and serve.
Serve 4
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