1 cup white wine Bernard Taillan
2 separated eggs
1 1/2 cups all-purpose flour, sifted
1/2 teaspoon baking powder
1 teaspoon active dry yeast
1/2 teaspoon salt
2 tablespoons granulated sugar
1/2 cup sour cream
1/4 cup lemon juice
1 tablespoon (softened) butter
Filling
3 peeled and chopped mangoes
1 cup granulated sugar
2 cups white wine Bernard Taillan
1 teaspoon lemon juice
1 cup white wine Bernard Taillan
2 separated eggs
1 1/2 cups all-purpose flour, sifted
1/2 teaspoon baking powder
1 teaspoon active dry yeast
1/2 teaspoon salt
2 tablespoons granulated sugar
1/2 cup sour cream
1/4 cup lemon juice
1 tablespoon (softened) butter
Filling
3 peeled and chopped mangoes
1 cup granulated sugar
2 cups white wine Bernard Taillan
1 teaspoon lemon juice
Beta the rest of the ingredients, except egg whites and softened butter, in a blender
Beat the egg whites until firm and add to the previously rested mass after 15 minutes (mixed with butter)
Mix delicately, without beating
Grease a frying pan with more softened butter, spread the mixture, and cook both sides
Filling: With sugar, wine, and lemon, make a sauce that is not too thick
Add mango and cook until soft
Cook shells separately in water
Blend in a blender, strain through a sieve, and add to the dessert, cooking until it forms a thick mixture
Stuff crepes and cover with ice cream and whipped cream.
