Crepes with mango butter and Cointreau sauce

Tasty Crepes with mango butter and Cointreau sauce Recipe

Melt some hearts this Valentine’s Day with these decadent crepes!
Crepes with mango butter and Cointreau sauce
Prep Time : 1:05 | Cook Time : 1:20 | Total Time : 2:25 | Serving : 6 person.


  • 100g plain flour

  • 1 egg

  • 1 egg yolk

  • 300ml milk

  • 1 tablespoon melted butter, cooled, plus extra to brush

  • 100ml Greek Style Yoghurt

  • 1 teaspoon lemon zest

Mango butter – make 1 1/2 – 2 cups

  • 900g mango pulp

  • 115ml lemon juice

  • 115ml orange juice

  • 800g caster sugar

Cointreau sauce

  • 110g (1/2 cup) caster sugar

  • 1 lemon, zested

  • 1 orange, zested

  • 40ml (2 tablespoons) Cointreau liqueur


  • Step 1

    Make mango butter: Preheat the oven to 100°C. Place mango pulp, lemon and orange juice in a large pan over low heat and simmer for 10-15 minutes until most of the liquid has evaporated.

  • Step 2

    Meanwhile, spread the sugar on a large baking tray, place in the oven and warm for five minutes. Blend or sieve the mango mixture, then return to the pan. Stir in the warmed sugar and cook gently over low heat until the sugar has dissolved. Increase the heat to medium and cook, stirring occasionally to prevent catching, for up to 30 minutes or until mixture is thick.

  • Step 3

    Reserve 200ml for the recipe and spoon remaining butter into clean, sterilised jars.

  • Step 4

    Place the flour, egg, egg yolk, milk and a pinch of salt in a food processor and mix until smooth. Set aside for 30 minutes to rest, then stir in the melted butter.

  • Step 5

    Brush an 18cm crepe or small frying pan with melted butter and place over medium-high heat. Pour in a little of the batter and swirl to coat the base. Cook for 1-2 minutes or until bubbles appear on the surface, then flip and cook the other side. Transfer to a plate and repeat with remaining batter, stacking the crepes between layers of baking paper.

  • Step 6

    Preheat the oven to 180°C.

  • Step 7

    Place the mango butter, yoghurt and lemon zest in a bowl and beat to combine. Divide the filling between 12 crepes, then fold each crepe into quarters. Place in a shallow, greased baking dish, cover with aluminium foil and place in the oven for 5-6 minutes to warm through.

  • Step 8

    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. Bring to the boil, then reduce heat to low and simmer for 2-3 minutes. Remove from the heat and stir in the Cointreau.

  • Step 9

    Place two warm crepes on each serving plate and drizzle with the sauce. Garnish with the citrus zest and serve with a dollop of cream, if desired.

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