Mango Crêpe
Whip up a scrumptious evening treat suited to our weather. When mangoes are not in season, use sliced bananas, strawberries, kiwifruit or oranges. Preparation time: 20 minutes. Cooking time: 20 minutes. Serves 4.

120g plain flour
1 tbsp sugar
¼ tsp salt
2 eggs
100ml full cream milk
75ml water
¼ tsp vanilla essence
1 tbsp melted butter (or 1 tbsp light vegetable oil such as sunflower or canola)
2 ripe mangoes, peeled and cut into neat slices (or cubes)
ice cream for serving

Place flour, sugar and salt in a small mixing bowl and make a well in the centre. Add eggs and milk into the well and gradually incorporate the flour using either a wooden spoon or a wire whisk. Mix to make a smooth batter. Stir in the water, vanilla and melted butter or oil. Set aside 10 minutes. Heat a (preferably non-stick) frying pan over medium heat and grease lightly with a smudge of butter. Pour about 1/3 cup of batter into the pan and immediately rotate pan to encourage batter to spread evenly over the pan, making a thin pancake. When lightly browned, flip pancake and cook for 20 seconds on the other side. Transfer pancake onto a plate and continue making more pancakes until batter is used up. To serve, lay mango slices on the pancake and either fold or roll up. Serve with ice cream

*We recommend Häagen-Dazs’s new Mango & Passion Fruit ice cream.