Prep time: 15-20mins
Cooking time: 15mins
- 2-3 Mangoes Medium
- 1 Cup Milk
- 3 Eggs
- 2 tsp Vanilla Extract
- 50g Plain Flour
- 40g Corn Flour
- 40g Icing Sugar + 1 ½ Tbsp
- 2 tsp Melted Butter + extra to grease the pan
- 120g mascarpone
- 1 Mango Medium
- 1 Blueberries Punnet
- 500ml cream
- 1 tsp Vanilla Extract
Cut the cheeks of the mangoes and cut them into 3 pieces, remove the skin and place 150g of the mango flesh into a blender. Add the milk, the eggs and the vanilla extract. Blend until well combined. Place into a bowl.
Sift the flour, corn flour and 40g icing sugar into the bowl with the wet mixture and whisk well making sure there is no lumps. Add the melted butter and mix.
Bring a medium size frying pan to medium heat. Grease with a little bit of butter and add approx. ¾ of a ladle int the middle of the pan, move the pan around so the batter spread all around the pan and let cook for 1min until set.
Carefully lift the edges of the crepe and turn the pan upside down using a little bit of force into the kitchen bench so the crepe separates from the pan. Repeat until all the batter has finish approx. 10 crepes.
Place each crepe on a baking paper sheet so they don’t stick together.
Finely dice the rest of the mango.
Using an electric mixer, make the filling by whisking the cream and 1 ½ Tbsp icing sugar, mix until hard peaks forms making sure to not overmix. Add the mascarpone and fold through using a rubber spatula.
Add the blueberries and the dice mango to the cream mixture and mix through.
Add 2-3 Tbsp of the filling to the crepe, put a little pressure to shape it into a cylinder, fold the edges towards the middle and roll over to form a cylindrical crepe.
Place in the fridge for 30 mins to let it set. Then remove from the fridge and cut in half. Dust with icing sugar and serve cold.