Dough
1 cup of wheat flour
1 1/3 cups of whole milk
1 tablespoon of Canola Soya Oil
1 1/2 tablespoons of sugar
1 egg
1/2 teaspoon of salt
Canola Soya Oil for greasing
Filling
2 tablespoons Canola Soya Oil
1 cup sugar
1 cup water
1 palmer mango, peeled and pitted
1 box of clean strawberries
1 cup of orange juice
1 glass of cognac or orange liqueur
Juice of 1/2 lemon
Rinds of 1 orange and 1 lemon
Dough: In a blender, blend all the dough ingredients until smooth and homogeneous. In a medium-sized frying pan, coated with non-stick and greased with Soya Canola Oil, pour about 1/3 cup of batter. Tilt the pan a little on all sides so that the batter spreads well. Let it cook on one side and then the other. Remove from the pan, keep warm and repeat until all the batter is cooked.
Filling: chop the mangoes and strawberries into cubes. In a frying pan with a non-stick bottom, add the Soya Canola Oil, the orange and lemon peels and the sugar and heat until melted. Add the orange and lemon juices and bring to the boil over a low heat until fine caramel. Add the fruit, stir it gently into the syrup and cook until it softens a little and becomes caramelized. Add the cognac or liqueur, flambé, remove from the heat and set aside.
Assembly: fold the pastry in four and place a generous portion of the filling between the first and second sheets. Serve immediately. If desired, serve the crepe with ice cream or whipped cream.
