INGREDIENTS AND PROCEDURE
Ingredients and Procedure
Yields 3 servings:
Batter:
1 1/4 cups whole milk (10 fluid ounces, 280 ml)
1 cup flour (5 ounces , 140g)
1 tablespoon melted unsalted butter or vegetable oil (1/2 ounce, 15ml) plus more for cooking
Pinch kosher salt
1 tablespoon (8g) sugar, if making sweet crepes
1 nestle all purpose cream (whipped)
300g of pumpkin puree
1 tablespoon of moringa puree
A dash of vanilla extract for fragrance
Filling:
1 medium size mango (sliced in strips)
1 medium size apple (thinly sliced,sweetened)
1 medium size banana (thinly sliced, sweetened)
Toppings:
Peanuts
Nips
Chocolate Syrup
Procedure:
1.Mixed all the dry ingredients into a bowl. Then in the same bowl, add the wet ingredients then mixed.
2.After creating the plain batter, put the pumpkin puree for the pumpkin-flavored crepe. ( create another batch of plain batter for moringa-flavored crepe.)
3.Prepare the frying pan, put a little bit of oil so it wont stick.
4.When the pan is heated, put a decent amount of batter to the pan just so it covers the pan’s surface. Make sure that it is just thin to your likeness.
5.After you cook your crepe, let it cool. Then spread the whipped cream then put your desired fillings.
6.Put some toppings and enjoy your crepe.