Mango Crepes

Make the crepes the day before.
Cover and chill until ready to use.
Takes 25 minutes. Makes 4 to 6 servings.

Needs:

2 eggs

½ cup milk

1 cup cold water

1 teaspoon vanilla

1 cup flour (sifted)

2 tablespoons melted butter

4 ripe mangoes

1/3 cup butter

Procedure:

In a bowl, beat the eggs, milk, water, and vanilla together. Add the flour and mix until smooth. Blend in the melted butter. Heat a non-stick pan. Pour in 1/3 cup of the batter. Swirl the pan to spread the batter thinly. Cook crepes until lightly browned. Transfer to a plate. Peel 2 mangoes then puree the pulp. Dice the remaining 2 mangoes and set aside. In a pan, heat the butter, then add the pureed mangoes. Cook until thick. Fill crepes with diced mangoes then top with the sauce. Serve hot or cold topped with whipped cream or ice cream.