Mango Crepe

Crepe Skin

1. In a blender, combine the water, eggs, Krystal Pure Corn Oil, V-Soy Original Soya Bean Milk, Star Brand Vanilla Flavour, Star Brand Egg Yellow Colour, Blue Key Superfine Superwhite Flour, corn flour, tapioca flour and icing sugar. Blend until smooth.
2. Strain through a sieve into bowl and cover with cling film. Chill in the fridge for a minimum 20 minutes.
3. Heat an 8-inch pan over low heat and brush pan with Krystal Pure Corn Oil. Pour about 40g of the batter in the pan.
4. Tilt the pan to spread batter to the edges and cook until the crepe skin is golden underneath, for approximately 1 minute.
5. Transfer the crepe skin to a plate. Repeat, using all the batter. Let them cool completely.

Mango Filling

1. In a blender, add in sliced mango, Coconut Milk, egg yolks, corn flour and caster sugar. Blend until smooth.
2. Over moderate heat, cook the mixture in a saucepan and let it come to a boil.
3. Stir continuously until mango custard thickens. Let it cool in the fridge.
4. Beat non-dairy whipping cream on high speed until it thickens. Add icing sugar and continue beating till soft peaks form.

To assemble Mango Crepe

1. Lay a crepe skin flat and spoon whipped cream in the centre of the crepe skin. Add a spoonful of diced mango and a spoonful of mango custard filling.
2. Wrap crepe to shape a fluffy “pillow”. Serve chilled.