Mango Crepes with Mango Coulis Recipe

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Ingredients- Crêpes

5 each eggs

100 grams White Sugar

800 ml Milk

50 grams Cake Flour

100 grams Butter

10 grams Lemon Zest

Method

Mix the eggs and white sugar together. Sift the cake flour and add to the egg mixture. Pour in the milk, stir well, mix until smooth. Add the lemon zest and finish with the melted butter. Strain the mixture and allow to rest. Use as required. Lightly grease a non stick pan and ladle in amounts of the crepe mixture, cook on a low flame, turn over and cook on the other side. Remove from frying pan and allow to cool. Store accordingly until required for use.

Ingredients- Mango Custard

4 each Eggs- In Yolk

500 ml Milk

100 grams White Sugar

50 grams Corn Starch

50 grams Butter- Melted

Method

Place the milk and white sugar in a saucepan and bring to the boil. Mix the egg yolks and corn starch together. Pour 1/3 of the milk onto the egg yolk – corn starch mixture, mix well and strain, pour in with the remaining warmed milk. Stir, remove from saucepan, strain and allow to cool. Add melted butter, mix and allow to completely cool down. Store until required.

Ingredients- Mango Coulis

100 ml Water

100 grams Mango Puree

50 grams Sugar

200 grams Mangos

10 grams Corn Starch

3 grams Lemon Zest

1 gram Vanilla Pod

Method

Bring the water and sugar to the boil; add the mango puree and lemon zest. Mix well to incorporate. Dissolve the corn starch in a small amount of cold water add to the mango mixture. Stir, strain, cool down and use as required.

Serve as per picture with toasted almonds and fresh blueberries.

Image Credit Flickr.com

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