Filled crêpes bags with mango compote

Name: Filled crêpes bags with mango compote
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs (size M); 1 package Vanillin sugar; 7-10 Tbsp Salt; 50 g Flour; 1 knife tip Baking Powder; 150 ml Milk; 1 can(s) (425 ml; 250 g by weight) Mango Slices; 7-10 Tbsp juice of 1/2 lemon; 1 TABLESPOON Sugar; 15 g Cornstarch; 7-10 Tbsp Grease; 4 sweet green spaghetti to tie; 1/2 fresh mango, mint leaves and coconut flakes for decoration

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs (size M)
1 package Vanillin sugar
7-10 Tbsp Salt
50 g Flour
1 knife tip Baking Powder
150 ml Milk
1 can(s) (425 ml; 250 g by weight) Mango Slices
7-10 Tbsp juice of 1/2 lemon
1 TABLESPOON Sugar
15 g Cornstarch
7-10 Tbsp Grease
4 sweet green spaghetti to tie
1/2 fresh mango, mint leaves and coconut flakes for decoration

Directions

1
Cream egg, vanilla sugar and salt. Sift flour and baking powder over it and stir in. Add milk and 4 tablespoons of water and stir in. Let the dough swell for 20-30 minutes. Puree mango slices in the juice and bring to the boil with lemon juice and sugar. Stir starch and 4 tablespoons of water until smooth, stir into the mango puree and bring to the boil again.
2
Heat some fat in a pan and bake 4 golden brown crêpes in it one after the other. Fill the crêpes with some compote and tie them together with 1 sweet spaghetti each. Peel the mango, cut the flesh into slices from the stone. Arrange crépes bags on a plate. Serve with fresh mango wedges, mint leaves, remaining mango compote and roasted coconut flakes
3
Plate: Kosta Boda