Mango Crepes - butter

Method

• For crepes: In a bowl , sify flour , make a well in the center.
• Ste aside.
• In a second bowl, dilute salt and sugar in milk.
• Fold in beaten eggs.
• Mix in a teaspoon of vanilla extract.
• Pair into the center of well.
• With a whisk, gradually fold liquid mixture into flour until creamy smooth.
• Mix in butter.
• In a frying pan, ladle batter, 1/4 cup for crepe.
• Over high heat.
• Cook crepes.
• Flip once surface starts to bubble, and crepe seems to loosen the pan.
• For mango filling: In a frying pan melt butter then add the brown sugar slowly when its melt, add, mango puree, orange juice and the rhum.
• Add the ripe mango strips into the sauce and simmer for about 3 minutes.
• In a one round of crepe put 3 strips of mango then roll.
• Arrange in a platter with the mango sauce and pour a little dash of cinnamon on top the crepe.
• Enjoy!