2 Tbsp melted margarine 2/3 cup flour 3/4 cup evaporated milk 3/4 cup water 3 pcs eggs, beaten 1/2 tsp iodized rock salt FILLING 1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 2 Tbsp sugar

1 BEAT all ingredients for crepe until smooth . Cover and refrigerate for 1 hour. 2 BRUSH a non-stick pan with oil, then heat over medium flame. Pour 1/4 cup crepe batter onto pan. Tilt to cover bottom. Cook for 2 minutes until top is set. Lift edge of crepe, then invert. Cook the other side for 1 minute. Repeat procedure with the remaining batter. Stack each piece in between layers of wax paper to prevent from sticking to each other. Set aside. 3 SIMMER fruit cocktail syrup and sugar for 15 minutes. Set aside. Spoon 1/4 cup of DEL MONTE Fiesta Fruit Cocktail across the center of each crepe and roll. Spread fruit cocktail syrup on top of crepes.

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