Crepes with Mango and Manuka Honey Cream

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Crepes with mango & manuka honey cream

 

Recipe By :Julie Biuso

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Crepe batter

115 grams flour

pinch salt

1 egg

1 egg yolk

325 milliliters milk -- maybe a little more

1 tablespoon butter -- melted

Manuka Honey Cream

1/2 orange rind -- grated

1 tablespoon orange juice

1 tablespoon lime juice

1 lime -- peeled and chop the flesh

2 mangos -- ripe but firm

2 tablespoons manuka honey

300 milliliters double cream -- or clotted cream; or lightly whipped

cream

 

To make the crepes by hand:

Sift the flour and salt into a deep mixing bowl and make a well in the centre.

Drop in the egg and egg yolk. Use a wooden spoon to blend the eggs together,

gradually drawing in the flour as you go, then start adding the milk, keeping

the mixture the consistency of thick cream. Continue stirring until all the

flour is drawn in (you will have used about half the milk by this time). Beat

together well, then add the melted butter and remaining milk. Cover the batter

and leave it to one side for 30 minutes to soften the starch grains in the

flour. This makes the crepes lighter and more tender. Before making the batter

into crepes, check the consistency. It should be like a thin cream. If

necessary, then with more milk.

To make the crepe batter in a food processor:

Use the same quantities. Put the egg, egg yolk, melted butter and milk into the

processor bowl fitted with the chopping blade. Blend for a few seconds, stop

the machine, sprinkle the flour and salt over and blend for 30 seconds. Pour

the batter into a bowl and rest it for 30 minutes.

To make up the crepes:

Choose a small, heavy 12-18 cm diameter pan, preferably one with sloping sides

to make turning over easier. Heat the pan on a medium heat, smear the pan with

a little oil or butter and when hot, pour in a spoonful of batter. Quickly

swirl it around the pan, coating the entire base, then pour any excess batter

back into the bowl. It should take about a minute to cook the first side.

Loosen the crepe with a palette knife and either flip or turn it over and cook

the second side. Put the crepes on a cooling rack as they are made.

If necessary, oil or butter the pan occasionally, but if it sticks badly, wipe

out the pan with a piece of paper towel dipped in oil and salt, wipe clean and

start again. When all the crepes are made and cool, wrap them in plastic wrap

and refrigerate until required. Otherwise, layer them up, separating each crepe

with a sheet of waxed paper, wrap and freeze. The waxed paper makes it easier to

peel off the crepes when required. The mixture also doubles well.

To thaw the crepes, separate the number you want and leave them at room

temperature for 5-10 minutes. Use as directed.

Manuka honey cream:

Put the orange rind, juices and chopped lime in a bowl with the mangoes. Swirl

the honey through the cream (if using regular whipping cream, whip it first) and

spread it over the crepes. Top with a spoonful of the mango slad and fold over

the crepes. Dust with icing sugar. Alternatively, stack the crepes with layers

of cream and mango and cut like a cake (makes two stacks). Either way, this

dessert is messy, dribbly and utterly scrummy.

 

Source:

" Cuisine - March 2000 Issue 79 "

 

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Per serving: 289 Calories (kcal); 9g Total Fat; (26% calories from fat); 9g

Protein; 46g Carbohydrate; 119mg Cholesterol; 89mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0