1 c. flour
1 Tbsp. sugar
1 1/2 c. milk
4 eggs
3 Tbsp. Blood Orange Olive Oil
1/8 tsp. salt
Ingredients for the Filling:
1 c. diced mangoes
2 Tbsp. shredded coconut, plus more for top
2 tsp. Coconut White Balsamic
1 tsp. vanilla
icing sugar for dusting
In a blender, combine flour, sugar, salt, milk, eggs, and Blood Orange Olive Oil. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
Heat a 12 inch nonstick skillet over medium heat. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. Coat pan with butter as needed.
For the Filling:
In a saucepan, heat all filling ingredients until mangoes are softened, fragrant, and cooked. Plate crepes with the filling rolled up inside, topped with coconut, and dusted with icing sugar.
Chef's Note: Double the filling if you like lots of filling or want to top with additional filling. Serve with a sprig of mint, whipped cream and maple syrup as well, if desired.
Submitted by: Sara Dacombe, Landmark, MB
