Thai Crepes with Papaya and Mango Filling

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Ingredients list for Thai Crepes with Papaya and Mango Filling

• 150 grams Refined flour (maida)
• 100 millilitres Coconut milk
• 2 Eggs
• 125 millilitres Milk
• 2 tablespoons Castor sugar (caster sugar)
• for shallow frying Melted butter 2 tablespoons +
• FILLING
• 1 cup Papaya finely chopped
• 1 cup Ripe mango finely chopped
• 1 teaspoon Lemon juice
• + for dusting Icing sugar 1 tablespoon

Method

1. Break eggs in a bowl and whisk well. Add coconut milk and whisk again. Add milk and whisk till well blended. Set aside.
2. Combine flour and castor sugar in another bowl. Mix and make a well in the centre. Add egg mixture slowly and keep whisking to make a smooth batter. Add butter and whisk well.
3. Heat some butter in a non-stick pan. Pour ladleful of batter and spread into thin crepes. Shallow-fry till the underside turns light brown. Flip and shallow-fry till the other side also turns light brown. Remove the crepes on an aluminium foil and cover with an aluminium foil.
4. To make filling, combine papaya and mango in a bowl and mix well. Add lemon juice and icing sugar and mix well.
5. Place a crepe on an aluminium foil. Put generous amount of filling on one side, fold into a crescent and fold further into a square.
6. Dust icing sugar on top and serve immediately.