Mango Crepes

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These Mango Crepes are light, delicate, and bursting with tropical flavor. Soft, thin crepes are filled with sweet, juicy mango and can be paired with cream, yogurt, or a dusting of powdered sugar for an extra touch of indulgence.

Ingredients

• Butter, for brushing the pan
• 250g plain flour
• 1-2 tbsp caster sugar
• 3 eggs
• Pinch of salt
• 500 ml milk
• Dollop cream, to serve
• 1 cup of frozen mango, thawed

Filling

• ½ lime, juiced
• 1 tbsp caster sugar
• 125g butter, softened
• 2 tbsp lime marmalade
• 30ml white rum (optional)

To Serve

• Icing sugar
• A dollop of cream

Method

1. Place the flour in a bowl and make a well in the middle. Add the eggs, sugar and salt. Whisk the eggs with the flour, adding a little milk at a time until the batter is smooth. Add the remaining milk and whisk until thoroughly combined. It should be the consistency of pouring cream. Cover the batter and refrigerate for 1 hour.
2. In a bowl, mix together the lime, sugar, marmalade, rum, and butter until smooth and spreadable.
3. Brush some butter into a crepe pan and pour in a ladleful (¼ cup), making sure it is evenly spread. When the crepe starts to set, detach the edges with a spatula and shake gently, then flip it over. Cook for another minute. Repeat the process until all the crepes are cooked. Set the crepes aside until required.
4. Spread a teaspoon of the lime butter over one side of the crepe. Place a handful of mango chunks into the centre. Fold over all sides to create a small parcel. Repeat for all of your crepes.
5. Melt a teaspoon of the lime butter in a large pan over a medium-low heat. Add the folded crepes to the pan and cook for about 30 seconds on each side until the butter is bubbly and the crepes are golden brown.