Coconut Crepes with Mango Curd

Ingredients

• Oat flour

  Partially debranned

  ¾ cup or 103g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Sweetener, herbal extract powder from Stevia leaf

  5g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¾ cup or 183g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  2 tbsp or 11g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Sweetener, herbal extract powder from Stevia leaf

  8g

• Butter

  Unsalted

  2 tbsp or 28g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Lemon juice

  Raw

  ½ tbsp or 8g

Directions

1. First, begin working on your curd. Whisk together the mango, sugar, lemon juice and eggs in a heavy based saucepan over low heat. Stir over low-medium heat until the sugar has dissolved.
2. Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated. Turn the heat to low and continue stirring and cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. Place this in your fridge for it to cool.
3. Place your egg and your sugar in a bowl and whisk until frothy and pale yellow. In another bowl, combine your flour and the desiccated coconut until well mixed. A little coconut goes a long way. Be careful not to add too much as it will weigh down your batter.
4. Add the frothy egg mixture and fold it in. Once roughly combined, add your milk bit by bit until the batter had the consistency of a light yoghurt. The lighter your batter, the thinner your crepes.
5. Proceed to cook your crepes by ladling your batter onto a greased pan, allowing each side to get about a minute on its surface or until golden brown.