Ingredients
For Pancakes (makes around 18):
For Key Lime Filling:
To Decorate:
Method
- To make the pancakes, combine the dry ingredients (flour and sugar) in a large bowl.
- In a separate bowl, lightly mix the milk, eggs and melted butter together using a balloon whisk. Gradually add this liquid into the dry ingredients, mixing as you go, making sure there are no lumps. Cover the bowl and rest the batter for 30 minutes.
- On low to medium heat, heat the frying pan with a drop of oil. Only a very small amount of oil is needed for crepes so leave the rest of the oil for re-coating the pan now and again.
- When the pan is moderately hot, use a ladle to pour in some of the batter. Spread it evenly over the bottom of the pan. Turn down the heat to low/medium and cook for a couple of minutes, until the edges of the pancake have turned slightly brown.
- Using a skewer, peel the pancake from the edge and turn it over. Cook for a further minute and then transfer it onto a large plate. To keep your pancakes separate as they cool, place a sheet of baking parchment between each one.
- To make the key lime filling - whisk the condensed milk and cream until combined. Then add the lime juice and the majority of the zest to thicken (keeping some lime zest for decoration).
- To assemble, place one pancake on a plate and add 3 tbsp of key lime filling on top. Use a small spatula to spread the cream evenly. Carefully place another pancake on top and repeat until all the filling and pancakes are used. Leave in the fridge for 1-2 hours to set.
- Slice and chop the mangoes.
- To serve, cut the chilled mille crepe into 12 and decorate with the chopped mangoes, lime zest and mint.
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