Coconut Mango Paradise Crêpes recipe For the crêpes 1 cup all-purpose flour 1 1/2 cups milk 2 large eggs 2 tablespoons granulated sugar 1 tablespoon vegetable oil 1 pinch salt 1. Sift the flour into a medium bowl. Make a well in the center. 2. In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt. Add to the flour and whip to a smooth batter. Refrigerate the batter for two hours. 3. Heat a nine-inch crêpe pan on medium high heat. Brush with butter. 4. Measure b

1/3 cup granulated sugar

1 large egg yolk

1/8 teaspoon salt

1/2 teaspoon almond or vanilla extract

11. With an electric mixer, blend all ingredients together until smooth.

To assemble your crêpes:

1. Fill your crêpes, folding as desired, with the cream cheese filling.

2. Spoon fresh fruit (diced mango) over the crêpes.

3. Drizzle with coconut syrup

44. Garnish with whipped cream and toasted coconut.

To toast the coconut:

1. Preheat oven to 350 degrees F.

2. Spread flaked coconut on an ungreased cookie sheet.

3. Bake for 10 minutes, stirring two or three times, or until the coconut starts to turn a light golden brown.

4. When done, remove the coconut from the pan and cool before using.

Recipe and photograph provided courtesy of the Prepared Pantry

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