Mango Coconut Saffron Crepes with Rosewater Syrup

Instructions

1. 1

   In a large bowl, whisk together the flour, 2 tablespoons of sugar, and salt.

   ~2 min
2. 2

   In a separate small bowl, whisk the eggs, then whisk in the coconut milk and saffron threads. Let the saffron steep for 5 minutes.

   ~7 min
3. 3

   Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter should be the consistency of heavy cream. Let the batter rest for at least 20 minutes.

   ~25 min
4. 4

   While the batter rests, prepare the mango filling. Peel and pit the mangoes, then place the flesh in a blender with 0.5 cup of water. Blend until smooth.

   ~5 min
5. 5

   Prepare the rosewater syrup. In a small saucepan, combine 0.75 cup of sugar with 0.5 cup of water. Heat over medium heat, stirring until the sugar dissolves. Bring to a simmer and cook for 5 minutes. Remove from heat and stir in the rosewater. Let cool.

   ~12 min
6. 6

   Heat a non-stick frying pan over medium heat and lightly grease with melted butter.

   ~1 min
7. 7

   Pour about 1/4 cup of batter into the hot pan, tilting the pan to spread the batter thinly and evenly. Cook for 1-2 minutes until the edges begin to lift.

   ~2 min
8. 8

   Flip the crepe and cook for another 30 seconds to 1 minute.

   ~1 min
9. 9

   Slide the crepe onto a plate. Repeat with the remaining batter, greasing the pan as needed. Stack the crepes on parchment paper to prevent sticking.

10. 10

    To serve, spread a layer of mango puree onto each crepe, fold into quarters, and drizzle generously with the rosewater syrup.

    ~2 min