Ingredients:
For the pancake
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Flour – 1cup
Eggs – 2 nos.
Milk – ½ cup
Water – ½ cup
Salt – ¼ tsp
Sugar – 1tsp
Butter (melted) – 2
tsp
For the filling
Mango slices – 1
cup
Water – ¼ cup
Honey – 2 tbsp
Cream – 2 tbsp
Method:
1) In a bowl, whisk together the
flour, eggs, milk, water, salt and sugar.
Once the batter is smooth, add in the melted butter, give it a final
mix and leave aside.
2) Add the mango slices to a
non-stick pan on low heat. Add in the water and
keep stirring with a wooden spoon so that the mango does not
caramelise. Once the slices are reduced
to a semi pulp, add in the honey and cream
and take off the gas. Set aside to cool,
but keep stirring.
3) On a heated non-stick pan, pour
some of the batter and swirl to get a thin
even coat on the pan (thinner the crêpe,
the better it is). Set the pan back on the
flame and let the
crêpe cook. When the crêpe starts
to separate from the pan, that’s
the time to turn it. Once turned, add some
of the mango mix to the centre of the mix.
4) Fold the crepe from side to
side, creating a parcel.
5) Cut into desired shapes
and serve with vanilla ice cream.
