Crepes With Mango Butter and Cointreau Sauce Recipe

Name: Crepes With Mango Butter and Cointreau Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g plain flour; 1 egg; 1 egg yolk; 300 ml milk; 1 tablespoon melted butter, cooled, plus extra; butter, to brush; 200 ml mango butter; 100 ml thick Greek yogurt; 1 teaspoon lemon zest; 110 g caster sugar; 1 lemon, zest of; 1 orange, zest of; 40 ml Cointreau liqueur

Servings: persons

100 g plain flour
1 egg
1 egg yolk
300 ml milk
1 tablespoon melted butter, cooled, plus extra
butter, to brush
200 ml mango butter
100 ml thick Greek yogurt
1 teaspoon lemon zest
110 g caster sugar
1 lemon, zest of
1 orange, zest of
40 ml Cointreau liqueur

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

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 100 g plain flour, 1 egg, 1 egg yolk, 300 ml milk, and more.

Yes, Crepes With Mango Butter and Cointreau Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crepes With Mango Butter and Cointreau Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions