I’ve been craving for mango crepe for days now. I came across this kind of pastry when I worked in Le Ceour De France where I was in charged of making crepes for customers. It’s a thin pastry made of flour (crêpes de froment) or buckwheat (galettes).
Pour the wheat batter onto a flat circular frying pan traced with butter on pan’s surface. Spread the wheat batter evenly and thinly. Turn over to cook the other side of the batter. You may fill the crepe with fruits you like. I prefer ripe mango with whip cream flavored with chocolate syrup and drizzled with almonds.
I had a chance to eat my favorite mango crepe with officemates at Cafe Briton, Technohub after our shift.