Cut four circles out of baking paper ( ø 7 inches ).

Place each colour of pulpa/puree to separate small bowls and leave aside.

In a medium sized bowl, mix, using spatula, egg white, icing sugar, butter and flour.

Add half of the batter to each small bowl with fruit pulpa to get two different colours batter for the crepes.

Mix both combinations well ( separately ).

Put one baking paper circle in the frying pan and when it becomes warm, put 1 Tbsp of batter on the paper.

Cover the batter with the second piece of paper and put small pot onto it to press the crepe while cooking. It makes the crepe of 5 inches in diameter.

Bake pressed for 2 minutes on each side.

When finished, roll the cones and fill with fruits. Serve and enjoy.