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Shifting back our focus to divine Australian mangoes; here's a simple idea I put together for breakfast. I try not crowd the recipe to much; don't want to kill the mango's juicy sweetness and seductive texture.
Mango Crepes
125gms plain flour (sifted)
2 large eggs
1 pinch sea salt
81/2 oz cold milk
2 tbsp melted butter
(optional) 1 tbsp fine castor sugar
1 large mango (dice flesh into large cubes)
2 large eggs
1 pinch sea salt
81/2 oz cold milk
2 tbsp melted butter
(optional) 1 tbsp fine castor sugar
1 large mango (dice flesh into large cubes)
Sift dry ingredients into a large bowl. Make well in the center and add in milk, eggs lightly beaten and whisk to make a smooth batter. Leave to rest for 1- 2 hours in the refrigerator. Add more milk if mixture is too thick. Batter should create a thin dripping stream when lifted from the edge of a wooden spoon. Consistency similar to single cream.
Spoon a small amount of batter onto a hot, lightly buttered heavy based flat pan. Swirl pan around to spread batter into a large thin circle. Cook on one side till crisp and golden brown on the base. Remove from pan.
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4 comments:
WOW. can you move to adelaide. my two 'favouritest' things in the world. pancakes/crepes and mangoes. i can eat mangoes all day long. so jealous. ;)
Interesting, and I guess we can substitute the mangoes with any particular soft fruit that's in season?
wow i wonder who ate that??? ;)
HI thr, Ur recipe looks so Yummy.. I'm going to do it tmr as my bf's breakfast> :) Just wondering for the Batter can i put it overnight in the fridge? or make it straight away? Will it have the same result? Thanks
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