Mango Crepe

INGREDIENTS
For the batter:
– 2 large eggs
– 3/4 cup Angel Evaporated Filled Milk
– 1/2 cup water
– 1 cup flour
– 3 tbsp melted butter
– 2 1/2 tbsp sugar
– 1 tsp vanilla extract
– 2 ripe mangoes
– Angel Condensada
PROCEDURE
- For the batter: Combine all ingredients in a bowl. Mix very well.
- Place the crepe batter in the refrigerator for 1 hour.
- Heat a small non-stick pan. Add butter to coat.
- Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
- Cook for 30 seconds and flip. Cook for another 10 seconds.
- Lay them out flat to cool.
- Arrange mangoes on the crepe. Fold as desired.
- Top with Angel Condensada.