Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Flour |
| 1 cup | Milk |
| 3 eaches | Eggs |
| 300 eaches | Caster sugar |
| 2 eaches | Eggs, beaten |
| 2 eaches | Egg yolks, beaten |
| 1 each | To 2 mangoes, peeled and cut into small slices |
| 2 tablespoons | Olive oil |
| \N \N | Extra olive oil for frying |
| \N gram | Rind of 2 limes |
| 60 eaches | Lime juice |
| 85 eaches | Unsalted butter |
| \N \N | Sugar |
| \N \N | Zabaglione (recipe follows) |
FROM: SHERREE JOHANSSON, FRI
SOURCE: AUSTRALIAN GOURMET E
CREPES
LIME CURD
TO SERVE
To cook the crepes: place all the ingredients in a food processor and process until the mixture is thin and smooth. Refrigerate for 30 minutes. Pour a thin layer of the batter into a 22cm lightly oiled crepe pan and cook quickly over medium high heat until the crepe is lightly coloured underneath and set on top. Turn and cook until the other side is lightly coloured. Remove the crepe and cook the remaining batter, stacking the crepes, with a piece of grease- proof paper between every second crepe. To cook the lime curd: place all the ingredients, except the butter, in the top of a double saucepan and whisk gently over simmering water until the mixture thickens.
Beat in the butter and set aside to cool. To serve: when the crepes are cool cut each in half and place a slice of the mango and a teaspoon of the lime curd on each half. Fold the crepe over and tuck the ends under spoon of sugar on each bundle and place the bundles on a greased oven tray under a hot griller until the sugar is caramelised. Serve immediately with a chilled zabaglione (recipe follows) on the side. Loise Lechte. Bon Appetit, Exec. Chef Magnus Johansson
Submitted By SALLIE KREBS On 04-30-95