MANGO CREPE

Ingredients:

1	cup	MAGNOLIA ALL PURPOSE FLOUR
2	tbsp	sugar
2	tbsp	BAKER'S BEST MARGARINE, melted
3	pc	MAGNOLIA BROWN EGGS
1	cup	MAGNOLIA ALL-PURPOSE CREAM
1	cup	MAGNOLIA FULL CREAM MILK
		extra BAKER'S BEST MARGARINE for greasing
2	pc	sliced mangoes
1/4	cup	water
4	pc	MAGNOLIA BROWN EGG, use egg yolks only
1	cup

Procedure:

Combine flour and sugar in a bowl. Add margarine and eggs then gradually add milk, stirring continuously until well blended to a smooth thin batter. Refrigerate for at least 1 hour.
Heat a crepe pan. Brush pan slightly with butter then pour 1/4 cup of batter.
Tilt pan in a circular motion to create a round crepe. Cook for about 30 seconds. Stack crepes in between wax paper sheets.
Fill crepes with sliced mangoes. Roll filled crepes. Set on a greased pan. Set aside.
Whip cream until stiff. Set aside. Beat egg yolks until lemon colored. Gradually add confectioners’ sugar. Continue beating until thick. Fold in whipped cream and mix until well blended. Put on top of arranged crepes. Broil for 10 minutes until top is golden brown.

Makes 8 to 10 servings.

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