Try something a little tropical this pancake day. These thin and lacy turmeric crepes are given a twist with a filling of mango, a hint of red chilli, lime and toasted coconut flakes. Lace the fruit with rum and serve with coconut ice-cream. Turmeric in the batter adds fragrance and a vibrant yellow colour.
Makes 6 large crepes or 12 small pancakes
Prep Time: 30 minutes
Cooking Time: 15 Minutes
Ingredients:
- 110g plain flour
- Pinch of salt
- 1 level tsp ground turmeric
- 2 eggs, beaten
- 200ml full fat milk
- 75ml water
- 50g melted butter
To Serve
- 2 large mangoes or 1 small pineapple, peeled and cut into bite sized chunks
- Juice and zest of 1 lime
- 1 small red chilli, seeds removed and cut into thin slices (optional)
- Toasted coconut flakes
- Mint sprigs
- Coconut ice-cream (optional)
- Rum or coconut liquor (optional)
Method:
- Sift the flour into a large mixing bowl, then add the salt and turmeric.
- Make a well in the centre of the flour and pour in the beaten eggs.
- Whisk the eggs, slowly incorporating some of the flour.
- Combine the milk and water in a jug and gradually add to the egg and flour mixture whisking continuously until all the flour has been incorporated. Continue whisking until the batter is smooth with the consistency of single cream.
- Add two tablespoons of melted butter to the batter and whisk again. You’ll need the remaining melted butter to grease the crepe pan as you cook.
- Pour the batter into a jug and allow to rest whilst you prepare the filling.
- Place the mango (or pineapple), zest and juice of the lime and chilli in a small bowl and mix with a spoon. Add a splash of rum or coconut liquor if you like.
- Heat the crepe pan, add a little butter then pour in a ladleful of batter. As soon as the batter hits the hot pan, swirl the pan until its base is evenly covered.
- Cook for about 30 seconds until the crepe is cooked. Bubbles will form in the batter. Lift the edge of the crepe with a crepe knife to check.
- Flip the crepe over with a turner, cook for a few seconds then slide out of the pan onto a plate. Keep warm whilst you make the rest of the pancakes.
- To serve, divide the fruit between the pancakes, decorate with coconut flakes and mint leaves. Roll up and serve with a scoop of ice cream.
