Buko Rainbow Crepe

			Ingredients
FILLING: 1/2 cup sugar 3 egg yolks 1/3 cup cornstarch, dissolved in 1-1/2 cups evaporated milk 2 tbsp unflavored gelatin 1/4 cup butter 1 buko meat shredded 1 can (850 grams)DEL MONTE Fiesta Fruit Cocktail with Peaches drained CREPE: 1 cup all purpose flour 3/4 cup evaporated milk 1 cup water 1/3 cup butter melted 3 egg yolks 1 tbsp sugar  Directions 1 Filling: Combine first 6 ingredients. Cook over low heat for 10 minutes or until mixture coats the spoon. Blend in buko and DEL MONTE Fiesta Fruit Cocktail with Peaches. Set aside. 2 Combine all ingredients for crepe and beat until smooth. Strain. Pour every 1/3 cup of batter in 8” non stick pan. Swirl around the pan to form circle. Cook for 3 minutes. Put 2 tablespoons of filling in the center. Fold sides of crepe to cover the filling. Remove from pan. Chill before serving. Top with cream if desired. Preparation: 15 minutes + 20 minutes cooking http://www.weekenddesserts.com/recipesinside.php?id=3 8 servings