MANGO CREPES WITH COCONUT SAUCE

Ingredients:
Plain flour ... 1/2 cup
Brown rice flour .. 1/2 cup
Cardamom powder ..a pinch
Dessicated coconut ... 1/4 cup
Castor sugar ............ 2 tbsps
Eggs ...................... 1 ( if you want to skip eggs, add 1/4 tsp baking powder)
Milk .................. 1 cup - or little more.
Mangoes ........... peeled and cut into small cubes
Oil ... to make crepes.
For the Sauce:Coconut cream .... 1 cup
Palm sugar ......... 1 tbsp (I have used demerara sugar)
Corn flour ........ 1/2 tsp
Cinnamon Powder ... a pinch
Method:
1. In a bowl, mix the plain and rice flours with dessicated coconut, cardamom powder and sugar.

2. Whisk the egg and milk together until smooth and add it to the above mix.

3. Grease a frying pan and pour a little batter and spread to make a crepe. Cook it on both sides until lightly brown.
4. Repeat with the remaining batter.

5. Divide the mango pieces between the crepes and roll them tucking in the ends.

6. In a pan combine the coconut cream and palm sugar. Add the cinnamon powder. Mix corn flour with a little milk and blend into the sauce. Stir until the sugar is dissolved and the sauce is thicker. Pour over crepes before serving.

This recipe is adapted from:
Step-by-step Indonesian Cooking (periplus mini cookbooks)