Mango Crepe

Name: Mango Crepe
Ingredients: 150 g bread flour; 375 g milk; 113 g cream; 75 g eggs; 37 1/2 g egg yolks; 1 1/2 g salt; 30 g sugar; 3 g vanilla; 7 pieces mangoes (i use canned peaches, and slice them thinly) or 7 pieces peaches (i use canned peaches, and slice them thinly); 150 g egg yolks (7.5 yolks); 83 g confectioners' sugar; 300 g whipping cream (36% fat, whipped until soft peak); 15 g Grand Marnier or 15 g Curacao

13 ingredients

10 steps

Ingredients

150 g bread flour
375 g milk
113 g cream
75 g eggs
37 1/2 g egg yolks
1 1/2 g salt
30 g sugar
3 g vanilla
7 pieces mangoes (i use canned peaches, and slice them thinly) or 7 pieces peaches (i use canned peaches, and slice them thinly)
150 g egg yolks (7.5 yolks)
83 g confectioners' sugar
300 g whipping cream (36% fat, whipped until soft peak)
15 g Grand Marnier or 15 g Curacao

Directions

1

Crepe batter: (from Bread flour to vanilla).
2

Stir all ingredient until smooth. Strain.
3

Let sit 30 minute.
4

Cook, as thick as possible, until golden brown on Medium heat.
5

Sauce: Whisk egg, sugar until stiff and fluffy.
6

Fold whipped cream (soft peak) and add grand marnier/curacao.
7

Assemble: Crepe - peaches/mango - top with remaining cream ( I place mine in 9x13 pyrex dish).
8

Pour Prepared sauce on top.
9

Bake 450F/232C for 5 min or until the top is light brown.
10

Dust with confectioner's sugar before serve.