Mango Crepe

• 150 g bread flour
• 375 g milk
• 113 g cream
• 75 g eggs
• 37 1/2 g egg yolks
• 1 1/2 g salt
• 30 g sugar
• 3 g vanilla
• 7 pieces mangoes (i use canned peaches, and slice them thinly) or 7 pieces peaches (i use canned peaches, and slice them thinly)
• 150 g egg yolks (7.5 yolks)
• 83 g confectioners' sugar
• 300 g whipping cream (36% fat, whipped until soft peak)
• 15 g Grand Marnier or 15 g Curacao

1. Crepe batter: (from Bread flour to vanilla).
2. Stir all ingredient until smooth. Strain.
3. Let sit 30 minute.
4. Cook, as thick as possible, until golden brown on Medium heat.
5. Sauce: Whisk egg, sugar until stiff and fluffy.
6. Fold whipped cream (soft peak) and add grand marnier/curacao.
7. Assemble: Crepe - peaches/mango - top with remaining cream ( I place mine in 9x13 pyrex dish).
8. Pour Prepared sauce on top.
9. Bake 450F/232C for 5 min or until the top is light brown.
10. Dust with confectioner's sugar before serve.

bread flour, milk, cream, eggs, egg yolks, salt, sugar, vanilla, mangoes, egg yolks, sugar, whipping cream, grand marnier

Taken from www.food.com/recipe/mango-crepe-237393 (may not work)