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

1. For the batter: Combine all ingredients in a bowl. Mix very well.
2. Place the crepe batter in the refrigerator for 1 hour.
3. Heat a small non-stick pan. Add butter to coat.
4. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
5. Cook for 30 seconds and flip. Cook for another 10 seconds.
6. Lay them out flat to cool.
7. Arrange mangoes on the crepe. Fold as desired.
8. Top with Angel Condensada.