Crepes With Mango Butter and Cointreau Sauce
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
12 crepes
ingredients
- 100 g plain flour
- 1 egg
- 1 egg yolk
- 300 ml milk
- 1 tablespoon melted butter, cooled, plus extra
- butter, to brush
- 200 ml mango butter
- 100 ml thick Greek yogurt
- 1 teaspoon lemon zest
-
Cointreau sauce
- 110 g caster sugar
- 1 lemon, zest of
- 1 orange, zest of
- 40 ml Cointreau liqueur
directions
- Place the flour, egg, egg yolk, milk and a pinch of salt in a food processor and mix until smooth. Set aside for 30 minutes to rest, then stir in the melted butter.
- Brush an 18cm crepe or small frying pan with melted butter and place over medium-high heat. Pour in a little of the batter and swirl to coat the base. Cook for 1-2 minutes or until bubbles appear on the surface, then flip and cook the other side. Transfer to a plate and repeat with remaining batter, stacking the crepes between layers of baking paper.
- Preheat the oven to 180°C
- Place the mango butter, yoghurt and lemon zest in a bowl and beat to combine. Divide the filling between 12 crepes, then fold each crepe into quarters. Place in a shallow, greased baking dish, cover with aluminium foil and place in the oven for 5-6 minutes to warm through.
- Meanwhile, to make the Cointreau sauce, place the sugar, lemon and orange zest and 125ml (1/2 cup) water in a saucepan over medium heat and stir to dissolve the sugar. Bring to the boil, then reduce heat to low and simmer for 2-3 minutes. Remove from the heat and stir in the Cointreau.
- Place two warm crepes on each serving plate and drizzle with the sauce. Garnish with the citrus zest and serve with a dollop of cream, if desired.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.