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1
Place the flour, egg, egg yolk, milk and a pinch of salt in a food processor and mix until smooth.
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2
Set aside for 30 minutes to rest, then stir in the melted butter.
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3
Brush an 18cm crepe or small frying pan with melted butter and place over medium-high heat.
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4
Pour in a little of the batter and swirl to coat the base.
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5
Cook for 1-2 minutes or until bubbles appear on the surface, then flip and cook the other side.
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6
Transfer to a plate and repeat with remaining batter, stacking the crepes between layers of baking paper.
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7
Preheat the oven to 180C
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8
Place the mango butter, yoghurt and lemon zest in a bowl and beat to combine.
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9
Divide the filling between 12 crepes, then fold each crepe into quarters.
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10
Place in a shallow, greased baking dish, cover with aluminium foil and place in the oven for 5-6 minutes to warm through.
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11
Meanwhile, to make the Cointreau sauce, place the sugar, lemon and orange zest and 125ml (1/2 cup) water in a saucepan over medium heat and stir to dissolve the sugar.
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12
Bring to the boil, then reduce heat to low and simmer for 2-3 minutes.
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13
Remove from the heat and stir in the Cointreau.
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14
Place two warm crepes on each serving plate and drizzle with the sauce.
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15
Garnish with the citrus zest and serve with a dollop of cream, if desired.
