Prue Leith’s Asian Coconut & Mango Crêpes

MAKES 12

Bursting with fresh and fruity tropical flavours with a sprinkling of warming spice, these crêpes stack up to make a deliciously different brunch or add a tasty twist on Pancake Day.

Made in our Prue’s World Cast Iron Flat Pan.

Ingredients

For the filling

  • 90g desiccated coconut
  • 90ml hot water
  • 80g demerara sugar (plus a spoonful for sprinkling)
  • ¼ tsp ground cardamom
  • ¼ tsp nutmeg, grated
  • 1 small mango, peeled and sliced

For the crêpe mixture

  • 220g plain flour, sifted
  • A pinch of salt
  • 4 eggs, beaten
  • 400ml milk 
  • 150ml water
  • 20g butter, melted

To serve

  • 1 lime, quartered

Instructions

  1. Mix together all the ingredients for the filling. Heat gently in a frying pan for 2-3 minutes until any excess moisture has evaporated. Set aside until serving.
  2. Mix flour and salt in a bowl. Whisk the eggs, milk and water together in a jug.
  3. Make a well in the centre of the flour and salt and slowly whisk in the egg mixture, bringing it together into a smooth batter.
  4. Place the flat pan on a medium heat and grease with a little melted butter.
  5. When the butter is sizzling add a ladle of batter and swirl around to coat the pan. Cook for 30-40 seconds on one side, then flip and cook for 10-15 seconds on the other.
  6. Stack the crêpes as you make them on a warm plate.
  7. Spread each crêpe with the filling, roll up and sprinkle lightly with a little demerara sugar and a good squeeze of lime.