Sunday, December 25, 2005

Mango Crepe Recipe

Mango Crepe (Makes 3 servings)

1 cup all-purpose flour
1 egg
2/3 cup milk
pinch salt
some sugar (vary depending on taste)
oil or butter for greasing the pan
1 or 2 mangos (diced)

Other (optional):
1 banana
small amount of honey

Whisk together flour, egg, salt, and sugar, adding milk to help it form consistency. Set aside for later.
Note on dicing mangos, cut 2 large pieces around the mango core, then put in criss-cross cuts to the two pieces, flip the mango peel and cut out the diced cubes.

Heat up pan, adding oil/butter, then pour batter slowly into the pan, swirling it around to make the crepe as thin as possible.
When batter hardens, use spatula to test the edges, then flip crepe over to cook the other side.

Take crepe out carefully and spread out on a plate.
Put mango cubes inside, and fold the crepe over once, forming a nice semi-circle.

Garnish it with bananas slices and honey for sweetness. Coconut flavored ice cream would be ideal, to complete the tropical flavor mix. Vanilla will do as well, so would lemon sorbet. This makes a tastey and refreshing breakfast or snack food, to be eaten with hot coffee or dark dark tea.

Edit: For variation on thick/thin crepes, vary the amount of flour and milk. The thinner the batter, the faster it cookes, so watch out!
For a sweet surprise, use coconut milk instead of milk.

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