A tub of crème fraîche in my refrigerator inspired this dish. I had actually never owned a tub of crème fraîche until then. It’s one of those things that I could never find when I wanted it, and whenever I did see it, I would forget why I had ever wanted it. I bought this container when I had nothing in mind to make, but knew I would want to do something with it later.
I have since learned that making it at home is really easy, but I’ll post about that another time . . .
Now, on to the recipe.
mango lime crêpes
4 tablespoons unsalted butter
1 cup unbleached, all-purpose flour
1 tablespoon sugar
1/2 teaspoon kosher salt
1 cup milk, plus up to a cup more
4 ripe mangoes, peeled and cut into chunks, plus more slices of mango for garnish
1 lime, zested and juiced, plus more lime wedges for garnish
1. Melt the butter, and allow it to cool while you prepare the rest of the recipe. In a large bowl, whisk together the flour, sugar, and salt.
2. Make a well in the center of the flour mixture. Add eggs into the well, and whisk the eggs until well beaten. Slowly add some of the milk to the eggs, and whisk. Slowly incorporate more and more of the flour mixture, until it forms a smooth batter, adding the rest of the milk as needed. It should be the consistency of whipping cream. Pour in the melted butter. Refrigerate the mixture and let sit for about an hour or more. Add more milk to return the consistency back to where it was.
3. Butter a large nonstick skillet set over medium high heat. Pour in about 1/2 cup, and swirl the pan to coat with the batter. When the edges of the crêpe begin to brown, use a spatula to gently loosen it around the entire edge, and then flip. Allow to cook for 30 seconds more. Transfer to a plate. Repeat the process, and stack the crêpes on top of the first until ready to serve.
4. In a medium bowl, toss the mangoes with the zest and juice of 1 lime. Fill the crêpes with the mango mixture, dust with powdered sugar, and top with crème fraîche, a few mango slices, and lime wedges.