by Chef/Restaurant Owner Carl Thomas
You will go coconuts for this Antiguan Crepe!
PREPARATION TIME: 15mins.
COOKING TIME: 20mins.
Yield: 12 Crepes
INGREDIENTS: Batter
2 eggs
1 ¼ cups (300 ml) milk
1 ½ tbsp melted butter
¾ cup (105 g) all purpose flour
1 tsp baking powder
1 tsp raw brown sugar
Pinch of salt
3 tsp finely grated dry coconut
Zest of 2 limes
INGREDIENTS: Filling
2 cups (1 lb) ripe mango cut into cubes
1 cup (1⁄2 lb) jelly coconut
Freshly grated nutmeg and cinnamon to taste
INGREDIENTS: Sauce
1⁄2 cup (¼ lb) firm mango, diced
1 tsp sugar
1 ¼ cups (300 ml) water
1 ½ oz (45 ml) English Harbour 5 Yr. Rum
2 tsp butter, softened
METHOD: Batter
Beat together the eggs, milk and butter. In a separate bowl sift the flour and baking powder and add sugar and salt. Combine the wet ingredients with the dry ingredients (minus the coconut, and lime). The batter should be smooth and free of lumps. Add the grated coconut and lime zest, and refrigerate for at least 30 minutes to give the ingredients time to bind. Preheat a lightly buttered cast iron pan. Measure the batter. Pour 1 ½ of the batter into the hot pan and tilt the pan until a thin layer of the batter coats the entire pan. Keep the heat low and wait until the edges are brown before you flip it. Brown the second side. Crepes can be kept warm in the oven until you are ready to complete the dish.
METHOD: Filling
Gently combine all the mango cubes, jelly coconut and spices in a bowl.
METHOD: Sauce
Add the diced mango, sugar and water to a saucepan and bring to a light boil for about 2 minutes. Add the rum and pour the mixture into a blender. Purée until smooth. Pass through a fine strainer and return it to the pan. Warm the mixture on low heat and swirl in the butter.
To Serve
Lay a crepe flat on a work surface and place a portion of filling on the crepe. Roll up the crepe and place on a serving plate. Pour some rum butter sauce over the filled crepe and serve.
Mango and Jelly Coconut Crepe with Mango and English Harbour Rum Butter Sauce