The final installment in my Ready Steady Cook Challenge.
Right, two more ingredients left on my list: Coconut milk and mango. Mango in September. What a challenge indeed. My only option was to use dried mango, a first-time ingredient in my kitchen.
After wrestling with many ideas in my head, this one was a favourite because it’s also perfectly springy: light ‘n summery crepes with warm, sticky mango and rich coconut milk. Just like the little bear’s porridge, it was just right.
I’ve tried the Shape Low-fat and Easy Cookbook recipe for crepes before and it was a great success. I simply adjusted the recipe this time to include my listed ingredients.
1 cup coconut milk
3 large egg whites
100-120 ml water (recipe called for 80 ml, but because the fat free milk was replaced with richer coconut milk, more water was needed to keep the batter thin)
1 cup cake flour
2 tbs sugar
Cook ‘n Spray
200 g dried mango, soaked in hot water
2 tbs coconut milk
pinch of cinnamon
Mix egg whites, coconut milk and water in a bowl with a hand mixer. Then gently whisk in flour and sugar. Leave to stand for about 30 minutes.
Heat up a small pan until it’s medium hot. I can’t explain how hot medium hot is, you’re just going to have to experiment. Once the first one flops (which it will – it’s a rite of passage in crepe making), you’ll know if your pan is too hot or too cold.
Once it’s hot, spray with Cook ‘n Spray.
Pour batter in a thin stream into the pan. Swirl around to just cover the pan lightly. Cook for about one minute or until the crepe starts peeling at the sides. Then turn over, but it’s more fun if you flip them over. Do this over and over and over until your batter is finished.
In a hot pan, fry mango until sticky. Add 2 tbs coconut milk and let it cook away. Once soft and sticky, fill the crepe with the mango. Roll it up and slice in half with a diagonal slant – it looks more zhuzh that way. Sprinkle a bit of lemon juice and cinnamon on top and serve.