Put the flour, a little salt and sugar in a suitable bowl. Mix the milk and the egg separately. Later, gently stir the egg milk into the flour mixture. Grate about half a tsp of zest from the lemon. Fold in the lemon zest and two tablespoons of melted butter. Let the dough rise for ten minutes.
In the meantime, rinse the mango, quarter it, remove the seeds and cut it lengthwise into fine wedges. Leave 20 grams of butter in a frying pan, caramelize the mango slices with the brown sugar and the juice of one lemon and extinguish with the orange liqueur. Add the strawberries to the caramel sauce, this will create the coloring. Cook al dente for about two minutes.
Melt the chocolate in a water bath, fold in the heavy cream and whipped cream.
Pour the crêpe batter into a frying pan and swirl on the spot until the batter is nicely distributed. After about a minute, turn once to the other side. The crêpes must not become too brown. Keep the finished crêpes warm in the oven.
Now spread the mangos evenly on the crêpes and fold them together. Finally, dust with powdered sugar. Pour the chocolate sauce over the crêpes.
Tip: Add a scoop of ice cream and who wants a little bit of whipped cream, “ne wat calories”.
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