- Whole milk: 20 cl
- Medium eggs: 2
- Wheat flour: 100 g
- Acacia flower honey: 30 g
- Salt: 1 pinch
- Butter: 20 g
- Peanut oil for cooking: 1 tablespoon
- Very ripe mango: 1
- Fresh cream: 40 cl
- Icing sugar: 20 g
- Lime zest: 1
- Vanilla pod (a few seeds): 1
- Preparation time: 20 minutes
- Cooking time: 20 minutes
Christine Ferber, renowned French pastry chef, chocolatier, and confectioner, shares this elegant recipe from Régal magazine.
- Pancake batter: Break the eggs into a large bowl and beat with a fork. Add the flour and whisk to combine. Pour in the milk, salt, and honey, then whisk until smooth. Let stand for 1 hour.
- Peel and cut the mango into small cubes.
- Whip the cream with icing sugar, lime zest, and vanilla seeds until soft peaks form. Refrigerate until ready to serve.
- Cook the crepes: Heat a little butter and oil in a crepe pan or nonstick skillet. Pour in a small ladle of batter and cook over low heat until golden. Flip and brown the other side.
- Place warm crepes on plates. Spoon mango cubes in the center, fold like a cushion, and top with a quenelle of lime-vanilla cream.
