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Crepes with mango butter and Cointreau sauce
Crepes with mango butter and Cointreau sauce
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Prep Time:
65 minutes
Cook Time:
80 minutes
Total Time:
145 minutes
Impress your Valentine with these irresistible crepes!
Ingredients:
  • 100g plain flour
  • 1 egg yolk
  • 20.00 gm melted butter, cooled, plus extra to brush
  • 100ml Greek Style Yoghurt
  • 1 tsp lemon zest
  • 900g mango pulp
  • 115ml lemon juice
  • 115ml orange juice
  • 800g caster sugar
  • 1 lemon, zested
  • 1 orange, zested
  • 40ml (2 tbsp) Cointreau liqueur
Instructions:
  • Preheat the oven to 100°C. In a large pan over low heat, gently simmer mango pulp, lemon juice, and orange juice for 10-15 minutes until most of the liquid has evaporated.
  • Spread sugar on a large baking tray and warm in the oven for 5 minutes. Blend or sieve the mango mixture, then return to the pan. Stir in the warmed sugar until dissolved over low heat. Increase heat to medium and cook for up to 30 minutes, stirring occasionally, until mixture thickens.
  • Set aside 200ml of butter for the recipe and transfer the rest into clean, sterilized jars.
  • Combine flour, egg, egg yolk, milk, and a pinch of salt in a food processor until smooth. Allow to rest for 30 minutes, then gently fold in melted butter.
  • Prepare your 18cm crepe or small frying pan by brushing it with melted butter. Heat the pan over medium-high heat. Pour a small amount of batter into the pan and swirl it around to cover the base evenly. Cook for 1-2 minutes until bubbles form on the surface, then flip and cook the other side. Transfer the cooked crepe to a plate and continue this process with the remaining batter, layering the crepes between pieces of baking paper.
  • Preheat oven to 180°C.
  • In a bowl, mix the mango butter, yoghurt, and lemon zest until smooth. Spread the filling onto 12 crepes, fold each into quarters, and place in a greased baking dish. Cover with foil and bake for 5-6 minutes to heat through.
  • To prepare the Cointreau sauce, combine sugar, lemon and orange zest, and 125ml (1/2 cup) water in a saucepan over medium heat. Stir until the sugar is dissolved. Bring to a boil, then simmer on low for 2-3 minutes. Remove from heat and stir in the Cointreau.
  • Place a pair of warm crepes on individual plates and generously drizzle with the sauce. Sprinkle citrus zest on top for an added touch and add a dollop of cream for extra indulgence, if desired.

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