Desserts · CRESPO KITCHEN

Mango Cajeta Crêpes

Thin crêpes with mango and a light cajeta sauce.

35 min approx.6 servingsFresh mango

Plus 20 minutes resting

Reference photograph: Mango crepe. KKPCW · CC BY-SA 4.0. Original. Photography credits.

Ingredients

120 g flour
2 eggs
300 ml milk, divided
20 g melted butter, plus 5 g for pan
1 pinch salt
350 g diced mango
120 g cajeta

Method

Blend flour, eggs, 250 ml milk, melted butter and salt; rest for 20 minutes.
Grease a 20 cm skillet and cook 12 thin crêpes, 1 minute on one side and 30 seconds on the other.
Warm cajeta with remaining 50 ml milk, stirring.
Fill crêpes with mango, fold and serve 2 per person with sauce.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

mexicoinmykitchen.com