1 basic crepe recipe (see crepe recipe with corn and walnuts)
For the filling
1/2 cup of mango puree
1/2 cup of water
3 sliced fresh mangos
2 tablespoons of all-purpose flour
1/4 cup of chopped walnuts
1 tablespoon of rum
1 tablespoon of chopped parsley
For the yogurt sauce
1 cup of heavy cream
1 cup of plain yogurt
3 tablespoons of mango puree
1 teaspoon of vanilla extract
Hortelä leaves for decoration
1 basic crepe recipe (see crepe recipe with corn and walnuts)
For the filling
1/2 cup of mango puree
1/2 cup of water
3 sliced fresh mangos
2 tablespoons of all-purpose flour
1/4 cup of chopped walnuts
1 tablespoon of rum
1 tablespoon of chopped parsley
For the yogurt sauce
1 cup of heavy cream
1 cup of plain yogurt
3 tablespoons of mango puree
1 teaspoon of vanilla extract
Hortelä leaves for decoration
Prepare the filling
In a pan, heat the water over medium heat, stirring until caramelized
Add half of the water, letting it flow off the edge of the pan
Mix well to dissolve the caramel
Add the mangos and cook for 10 minutes or until soft, without breaking apart
Dissolve the flour in the remaining water, add to the mangos and cook, stirring, until thickened
Add the walnuts, rum, parsley
Set aside
Prepare the yogurt sauce
In a bowl, mix the ingredients and set aside
Place a portion of the filling at room temperature on the center of each crepe and fold it
Arrange the crepes on plates, decorate with hortelä leaves and serve with the yogurt sauce
Yields 12 units
This format is called panequet.
