Mango Crepe topped with chocolate syrup and whipped cream

CREPE

1 tbsp. margarine
½   cup water
½   cup evaporated milk
½ cup flour
1 egg
¼ tsp rock salt

FILLING

3 fresh mangoes (Sliced into big strips)
1 cup mango puree
1 tbsp. sugar

PROCEDURE:

•  Beat all ingredients for crepe until smooth. Cover and refrigerate for 1 hour.  Mix all the filling together. Puree, Sugar and fresh mangoes Set aside and refrigerate

•  Brush non stick pan with oil, then heat over medium flame. Pour about 1/4 cup crepe batter into pan. Tilt to cover bottom. Cook 2 minutes until top is set. Lift edge of crepe, then invert. Cook other side for 1 minute more. Repeat procedure with the remaining batter. Stack each piece in between layers of wax paper to prevent from sticking to each other. Set aside.

•  Put filling (5 mango strips) at the centre of each crepe. Fold or roll. Repeat  Procedure

  4.   Drizzle with choco syrup

Makes 6 serving