MANGO STUFFED CREPE

Ingredients:

1 cup All Purpose Flour

1 1/2 cup Milk

2 Eggs

1 tbsp Sugar

1 pinch Salt

1/4 tsp Cinnamon Powder

1 Mango 

Butter/Oil for greasing pan

Recipe:

Whisk eggs, salt, sugar and cinnamon powder. 

Add milk gradually 1/2 cup at a time, whisking between each addition.

Add half the flour and whisk until the mixture is smooth.

Add remaining flour and mix well to make a smooth paste.

Cover and set aside to rest for 20 minutes.

Slice the mango and keep aside.

Grease a non stick pan with butter. Heat pan over a medium heat.

When hot, pour 2-3 tbsp batter in pan. Tilt pan so batter covers base of pan in a thin film. 

If there is an excess of batter pour it back.

If the batter is too thick to make a thin even crepe, add some milk to the batter and mix to make a smooth batter.

Cook until the top of the crepe become dry and the underside is golden. Using a spatula flip the crepe and cook other side for a minute.

Remove from pan and place in a plate.

Grease pan before cooking next crepe. Stack cooked crepe on plate.

Keep the crepe plate in a warm oven, so that crepe wont be cold when served.

When serving, place a crepe in a plate. Put some mango slices in one quarter of crepe and fold them in a quarter (in half and again in half).

Note: You can dust the crepe with icing sugar. Decorate with honey, chocolate sauce etc.


Till then keep smiling … its precious :)