Main Ingredients:
Egg: 1; Fresh orange juice: 30g; Milk: 210g; Low-gluten flour: 80g.
Additional Ingredients:
Butter: 10g; Powdered sugar: 20g; Mango: 1.
Toppings:
Whipped cream: as needed; Chocolate sauce: as needed; Powdered sugar: (for decoration) as needed.
Flavor: Creamy; Technique: Pan-fried; Time: Ten minutes; Difficulty: Easy.
Detailed Steps for Making Orange Mango Crepes
Crack an egg into a mixing bowl and add 20g of powdered sugar.
Whisk until well combined.
Add room temperature milk and fresh orange juice, mix well.
Sift in the low-gluten flour.
Use a spatula to mix the flour into the egg-milk mixture evenly.
Add melted butter.
Mix the butter with the egg-milk mixture, then refrigerate for 30 minutes.
After 30 minutes, strain the batter and slightly heat a non-stick pan. Spoon a ladle of batter into the pan and cook over low heat until the batter sets. Cook only one side of the crepe, no need to flip.
Once the crepe is cooked, set it aside to cool. Cut the mango into strips. Whip the cream. Place a crepe with the cooked side up, add a bit of whipped cream, place the mango strips, then add another layer of whipped cream on top of the mango strips.
Fold the sides of the crepe over.
Then fold the top and bottom sides of the crepe.
Seal the crepe with the seam side down, refrigerate to cool. The crepe will taste even better after cooling.
