CREPE ALA MANGO JUBILEE

Ingredients:

1	cup	MAGNOLIA ALL PURPOSE FLOUR
2	tbsp	sugar
2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED, melted
4	pc	MAGNOLIA BROWN EGGS, slightly beaten
1	cup	MAGNOLIA FULL CREAM MILK
1/4	cup	water
		extra MAGNOLIA GOLD BUTTER UNSALTED for brushing

1/2	cup	sugar
1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED
1	cup	mango juice
1/4	cup	PRIMERA LIGHT BRANDY
		mango slices
2	tbsp	toasted almond slivers

Procedure:

Combine flour and sugar in a bowl. Add butter and eggs then gradually add milk and water stirring continuously until well blended to form a smooth thin batter. Refrigerate for at least an hour.
Heat a crepe pan. Brush pan slightly with butter then pour 1/3 cup of batter. Tilt pan in a circular motion to create a round crepe. Cook for about 30 seconds. Stack in between sheets of wax paper.
For the sauce, heat sugar over moderate heat until it melts and becomes light brown in color. Add butter and mix well. Pour in mango juice and brandy. Let simmer until mixture becomes smooth and desired consistency is achieved. Remove from heat and set aside.
Fold crepes into four to make a cone shape. Arrange side by side on a serving dish. Pour sauce then lay mango slices on top. Sprinkle with almonds and serve.

Makes 4 to 5 servings.

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