Thai Mango Crepe

Ingredients

• Mango 5 oz
• Mandarin Puree 0 oz
• Coconut Milk 0 fl oz
• Condensed Milk 0 oz
• Butter 0 oz
• Chicken Egg 1 piece
• Wheat Flour 5 oz
• Olive Oil 0 fl oz
• Water 0 fl oz

Step-by-Step Guide

Step 1

Knead a stiff dough from flour, water, milk, and salt; wrap the dough in plastic wrap and let it rest for 1 hour at room temperature; then shape the dough into 4 balls.

Step 2

Dice the flesh of the mango into small cubes; mix the egg with the mango puree and the diced mango.

Step 3

Flatten 2 balls of dough and stack them on top of each other.

Step 4

Place the pancake on a clean, dry surface and stretch it until it becomes semi-transparent.

Step 5

Pour olive oil into a preheated skillet, place a crepe in it, and fill it with half of the mango mixture. Cook over moderate heat for 1 minute.

Step 6

Fold the pancake into an envelope shape, flip it over, and fry for another minute; add butter and fry for an additional 30 seconds on each side; fry the second pancake.

Step 7

Remove the pancake, cut it into large cubes, drizzle with sweetened condensed milk, and serve.