- whole milk
20 cl
- medium eggs
2
- wheat flour
100 g
- Acacia flower honey
30 g
- salt
1 pinch
- butter
20g
- peanut oil for cooking
1 tablespoon
- very ripe mango
1
- fresh cream
40 cl
- icing sugar
20g
- lime zest
1
- vanilla pod (a few seeds)
1
- preparation of pancake batter
1
- 1
- Preparation time:20 minutes
- Cooking time:20 minutes
Christine Ferber is a pastry chef, chocolatier, confectioner. Here is one of her recipes from "Régal" magazine:
- Pancake batter:
- Break the eggs into a large bowl and beat them with a fork.
- Add the flour and mix with the whisk.
- Pour in the milk with the salt and honey.
- Stir again with the whisk.
- Let stand for 1 hour.
- Cut the mango flesh into small cubes.
- Whip the cream with the icing sugar, lime zest and vanilla seeds.
- Refrigerate until last.
- Cooking pancakes:
- Heat a little butter and a little oil in a griddle or non-stick pan.
- Pour a small ladle of batter and brown over low heat.
- When the crepe comes off, turn it over and let it brown on the other side over low heat.
- Place the warm pancakes on each plate, garnish the center with a tablespoon of mango.
- Fold the crepe like a cushion and garnish with a quenelle of lime and vanilla cream.
