Mango Crepes

Cook Time 1 hour

Servings 4

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

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.

In a bowl, mix together the lime, sugar, marmalade, rum, and butter until smooth and spreadable.

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.

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.

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. 

Serve hot crepes with icing sugar and a dollop of cream.