Crepes with Caramelised Mango and Mango Ice-cream
125g plain flour, sifted
15g caster sugar
pinch of salt
100g pouring cream
150g caster sugar
125g pouring cream
4 mangoes, peeled and thinly sliced
1 vanilla bean, split in half
100g mascarpone cheese
4 scoops mango ice-cream
icing sugar, for dusting
Note: The crepes can be made up to an hour in advance.
To make the crepes, combine the flour, sugar and salt in a mixing bowl. Add the eggs and whisk until smooth. Combine the milk and cream in a jug and slowly add to the flour mixture to ensure a smooth batter. Strain and allow to stand for 30 minutes.
Heat a crepe pan or a large non-stick frying pan on medium heat. Brush the pan with a little butter and add enough batter to thinly cover the surface. Once small bubbles appear on top of the crepe, turn it over. Cook on the opposite side for 30 seconds.
Melt the sugar in a heavy-based saucepan over medium heat. Once the sugar has liquefied and started to turn golden brown, add 2 tablespoons of the cream and swirl the pan. Add the mango, the remaining cream and the vanilla bean. Cook for 2-3 minutes.
Lay a crepe on a serving plate. Spread a spoonful of mascarpone over the crepe and spoon 4-5 slices of caramelised mango onto one quarter. Fold in half and half again to create a small pocket. Place 3 crepes on each plate.
Place a scoop of mango ice-cream on top of the crepes. Spoon over the remaining mango slices and drizzle over the sauce. Dust with icing sugar and serve.