Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6 (makes 8-10 crepes)
2 cups (300g) plain flour, sifted
1⁄4 tsp fine salt
2 cups (250ml) milk
1 tsp vanilla extract
2 Tbsp melted butter plus extra to coat the crepe pan Mangoes
1 medium mango, peeled and thinly sliced 2 Tbsp butter
1⁄4 cup (50g) coconut sugar
1 cup toasted coconut flakes
- Place the sifted flour and salt into a mixing bowl and whisk to combine.
- Make a well in the centre and crack the eggs into the middle and pour in the milk and vanilla. Whisk together until a smooth batter forms. Pour in the melted butter and gently mix through. Transfer the batter into a large pouring jug through a sieve.
- Heat a crepe pan or nonstick fry pan over medium-high heat. Coat the surface with a little bit of butter. Hold the pan in one hand and pour the batter into the centre of the pan with the other hand, moving the batter to the edges of the pan by tilting and rotating it. If the batter is too thick, add a little milk to thin it out. It should pour quickly and spread easily in the pan, creating a very thin pancake.
- Cook until the edges of the crepe begin to brown. Flip it over and cook on the other side until lightly golden. Keep the crepes warm until ready to serve.
- To make the mangoes, heat the butter in a small pan over high heat. Once it has melted, add the sugar and stir to dissolve.
- Once it begins bubbling, add the mangoes and stir to coat with the caramel. Add the Malibu and carefully tip the edge of the pan away from the body and toward the flame (if using a gas stove) until it catches alight. Allow the alcohol to cook off for 1-2 minutes. Serve straight away with the crepes and toasted coconut.
- Make sure your hands, clothes, body and hair are out of the way before you set the mangoes alight.
- You can still make this recipe without the fire. Simply follow the steps otherwise.
Breda is a freelance food content creator, recipe developer and stylist living and working in Sydney. She is passionate about all food that is full of flavour; community, family, heritage and hospitality are at the centre of her food philosophy. She runs Una Mas Creative with her husband, making original and branded content. Check out Breda's Instagram here, and Unamas Creative page here!