Crepes With Mango Butter and Cointreau Sauce

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“for beverage tag May 08”
READY IN:
1hr
YIELD:
12 crepes
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Preheat the oven to 180°C
  4. 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.
  5. 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.
  6. 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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