INGREDIENTS

Crepe
3/4 cup all purpose flour
1 tbsp cornstarch
3/4 cup Angel Evaporated Liquid Creamer
1/2 cup water
1 tbsp melted butter
1/2 tbsp sugar
1/4 tsp salt
1 can Angel Kremdensada
1/4 cup sugar
1/2 vanilla
1 pc egg yolk
1/4 cup cornstarch
2 pc ripe mangoes, cut into chunks
1/4 cup brown sugar

PROCEDURE

1. Mix all the crepe ingredients until smooth. Strain if necessary. Rest for 30 minutes.
2. Make the sauce by heating kremdensada and sugar in a saucepan. Mix yolk and cornstarch together and slowly pour in hot kremdensada while stirring. Put the mixture back in the pan over low heat and mix until big bubbles form and burst. Turn off the heat and mix in vanilla.
3. In a lightly oiled crepe pan or non-stick pan, pour 1/3 cup of batter or just enough to cover the whole pan. Loosen up the sides and cook for 1 minute then flip. Do this for the remaining batter. Roll the crepe and cut into strips.
4. Mix together mangoes and crepe in a baking dish then top with sauce. Sprinkle some brown sugar on top and broil in an oven until browned and sugar has caramelized.