Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 tsp salt
- 2 eggs
- 1 1/4 cups milk
- 1/4 cup water
- 2 tbsp butter, melted
- 1/2 cup cooked sago pearls
- 1/2 cup diced fresh mango
- 1/2 cup diced pomelo
- 1/4 cup sugar
- 1/4 cup coconut cream
Special equipment needed:
- Non-stick crepe pan
- Mixing bowls
- Whisk
- Ladle
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour and salt.
2. In another bowl, beat the eggs and add the milk, water, and melted butter. Mix well.
3. Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
4. Heat a non-stick crepe pan over medium heat.
5. Using a ladle, pour a small amount of batter onto the pan and swirl it around to cover the bottom of the pan.
6. Cook the crepe for about 1-2 minutes on each side until lightly golden brown.
7. Repeat until all the batter is used up.
8. In a separate bowl, mix together the cooked sago pearls, diced mango, diced pomelo, sugar, and coconut cream.
9. Spoon the mixture onto each crepe and fold it in half.
10. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 6 crepes
Nutritional information:
Calories: 232
Fat: 8g
Carbohydrates: 34g
Protein: 6g
Sodium: 182mg
Sugar: 14g
Fiber: 1g
Substitutions for ingredients:
- You can use any type of fruit you like instead of mango and pomelo.
- If you don't have sago pearls, you can use tapioca pearls instead.
- You can use any type of milk you like instead of regular milk.
Variations:
- You can add some shredded coconut to the filling mixture for extra flavor.
- You can top the crepes with some whipped cream or ice cream for a dessert version.
- You can add some chopped nuts to the filling mixture for extra texture.
Tips and tricks:
- Make sure the crepe pan is hot before pouring the batter in.
- Use a non-stick pan to prevent the crepes from sticking.
- Don't overfill the crepes with the filling mixture or they will be difficult to fold.
Storage instructions:
- You can store the crepes in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- To reheat the crepes, place them in a microwave-safe dish and heat them in the microwave for 30 seconds to 1 minute.
Presentation ideas:
- You can stack the crepes on a plate and sprinkle some powdered sugar on top.
- You can arrange the crepes on a platter and garnish them with some fresh mint leaves.
Garnishes:
- Fresh mint leaves
- Powdered sugar
Pairings:
- A cup of hot tea or coffee
Suggested side dishes:
- None, this recipe is a dessert.
Troubleshooting advice:
- If the crepes are sticking to the pan, try adding a little more butter or oil to the pan.
- If the batter is too thick, add a little more milk or water to thin it out.
Food safety advice:
- Make sure to cook the crepes thoroughly to prevent any foodborne illnesses.
Food history:
- Crepes originated in France and are a popular breakfast and dessert item.
Flavor profiles:
- Sweet, creamy, and fruity.
Serving suggestions:
- Serve the crepes as a dessert after a meal.
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