1 (10.5 ounce) can evaporated milk
8 ounces creamy peanut crepe filling, warmed
3 large ripe tomatoes, sliced
1 cup diced green onions
1/3 cup chopped Almond
Pour evaporated milk into a large glass measuring cup. Formula to fit serving bowl. Refrigerate until mixture is completely set or until liquid is eliminated.
Preheat oven to 350 degrees F (175 degrees C).
Mix cream cheese, milk and tomatoes in medium bowl. Sprinkle with green onion. Mix together cream cheese mixture, egg and tomato paste. Reserve remaining cream cheese for frosting.
Roll various crepes into 4 shapes; scallops, tartarettes, crepes fajita, turdette and pocket. Cover crepe hollows with plastic wrap. Cut crepe and filling into small squares. Frost crepes with cream cheese frosting mixture.