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Ingredients
Mango Cream Crepes
- For the batter
- 150 grams butter
- 250 grams Pastry flour
- salt
- 5 eggs
- ½ l milk
- 100 grams Whipped cream
- 2 Tbsps powdered sugar
- 1 Mango
- For the cream
- 150 milliliters milk
- 150 milliliters Whipped cream
- 1 Vanilla bean
- 3 egg yolks
- 100 grams sugar
- 1 Mango
- For the garnish
- Lemon balm
- Sesame seeds
For the cream: Slit vanilla pod lengthwise and scrape out seeds. Boil seeds, milk andccream.
Beat egg yolks and sugar in a bowl until creamy. Stir hot cream milk into the egg yolk cream. Pour everything back into the pot and beat over low heat, do not boil.
Peel mango, cut flesh from stone and puree. Stir mango puree into cream and let cool.
For the batter: Melt butter, but do not brown. Combine flour, salt, eggs and 6 tablespoons melted butter. Combine milk and cream and stir into flour mixture. Grease a pan with butter. Add a bit of batter and cook a thin crepe. Flip and cook until golden brown on both sides. Remove and repeat until all batter has been cooked.
Keep crepes warm in an oven preheated to 70°C (approximately 150°F).
Peel remaining mango and julienne flesh. Fill crepes with cream and serve garnished with mango, lemon and sesame.