momcooks.dadcooks.

...this French Crepes with a Pinoy twist...filled with fresh mango distinctively sweetened and flavored with caramelized panutsa or brown sugar candy/palm sugar. Luckily, I love snacking on these [as is, like chocolate bars] that I have some more left.

HOW-TO

CREPES

1 cup all-purpose flour

1 teaspoon white sugar

1/4 teaspoon salt

3 eggs

2 cups milk

2 tablespoons butter, melted

Sift together flour, sugar and salt; set aside.

In a large bowl, beat eggs and milk together with an electric mixer.

Beat in flour mixture until smooth; stir in melted butter.

Heat a lightly oiled griddle [i used Pam] or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe.

Tip and rotate pan to spread batter as thinly as possible.

Brown on both sides and serve hot.

This can be prepared in advance and stored in between plastic wraps in the fridge.

MANGO FILLING:

It took a while to chop the hardened palm sugar into small cubes as they are a bit on the tough side before i was able to melt them.

and then i added the fresh sliced mango until softened and the syrup has thickened.

the remaining sugar was caramelized separately with less water and was used for some drizzling action on top after the crepes were filled with the mango syrup and a dollop or two of whipped cream and layered or arranged however you feel like appropriate.

after drizzling, i sprinkled some powdered sugar and topped with more sugar shavings. finish with more fresh sliced mangoes on the side.