Entertaining
Family Fun
Desserts
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Prep Time
20 min + 15 min standing
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Cook Time
1 hour
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Course
Dessert
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Difficulty
Beginner
Ingredients List
4
CREPES
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Method
- For the mango maple sauce, peel and chop 2 mangoes. Place the mango fruit into a small food processor or blender and process or blend until smooth. Pour into a saucepan. Add the water and maple syrup. Stir over medium heat until the sauce just comes to the boil. Strain the mango syrup through a sieve into a jug, stirring as much sauce through as possible. Discard any pulp left in the sieve. Set aside.
- For the crepes, sift the flour into a large bowl. Stir in the sugar. Make a well in the centre of the dry ingredients. Whisk the eggs and milk together in a jug. Gradually add the egg mixture to the flour, whisking to form a smooth batter. Cover and set aside at room temperature for 15 minutes to rest.
- Stir 1 tablespoon of the melted butter into the crepe batter just before you start to cook the crepes.
- Heat a 22cm (base) crepe pan or shallow non-stick frying pan over medium heat until hot. Brush with a little of the remaining melted butter. Pour ¼ cup (60ml) of crepe batter into the pan, swirling to coat the base. Cook for 1-2 minutes or until the crepe is golden underneath, turn over and cook a further 30 seconds. Transfer to a plate. Cover to keep warm. Repeat with the remaining batter to make 12 crepes, stacking the cooked crepes on top of each other.
- Cut the cheeks from the remaining mangos. Use a large spoon to scoop out the fruit. Thickly slice the mango.
- Fold the crepes into quarters. Place 2 crepes onto each serving plate. Top with a dollop of cream. Pour over the mango maple sauce and serve with sliced mango.
Crepes with Scarlet Delight® Mango & Maple Sauce
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Crepes with Scarlet Delight® Mango & Maple Sauce
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