Mango Crepe with Mango Ice Cream and Hazelnut Sauce
Ingredients:
Mango Ice Cream:
2 Tetrapack 250mL Alaska Crema
1 390g Jersey Condensed Milk
2 Drops Mc Cormick Mango flavor
Procedure: Mix all the ingredients and chill overnight.
Crepes:
1 cup flour
3/4 cup evaporated milk
2 tbsp. sugar
3 tbsp. butter, melted
1/2 cup water
2 eggs
oil for coating pan
Procedure:
Whisk together all ingredients except for oil in a bowl. Mix them until well-combined. Strain to make sure the batter is smooth. Let batter rest in the fridge for an hour. Heat a non-stick pan and add about 1/2 tsp oil. Pour 1/3 cup of batter into the center of the pan and tilt the pan to spread the batter. Cook for 20-30 secs or until light brown spots appear. Flip to the side and cook for another 20 seconds. Transfer to a plate and let cool. Repeat with the rest of the batter.
Hazelnut Sauce:
1/2 cup hazelnut spread (Nutella, Finetti, etc.)
3-4 tbsp. milk
Procedure:
Combine hazelnut spread and 3-4 tbsp milk in a saucepan. Whisk together until smooth. You can add more milk to further thin out the sauce if necessary. Keep warm.
Assemble:
Put 4-5 slices of mango on a crepe and fold the crepe into triangle or roll. Top with scooped mango ice cream and drizzle with hazelnut sauce. Garnish with chopped walnuts.
