Feeds 4; Takes 40 minutes
Ingredients and Method for Mango Citrus Curd (Make this first)
- 2 champagne mangoes or about 1/2 cup fresh mango flesh, pureed
- Juice of 1 blood orange
- Juice of 2 small oranges
- Juice of 1 lemon
- 1/2 cup white sugar
- 3 egg yolks
- 1 tsp lemon zest
- 1/3 cup salted butter
Bring to a boil the pureed mangoes, citrus juice, zest and sugar.
Remove from heat once the sugar is completely dissolved.
Pour this mixture through a fine mesh sieve to remove lumps and then transfer directly back to the hot pot.
In a medium size bowl, whisk the egg yolks until uniform. Slowly (1 tbsp at a time) add 5-6 tbsp of the hot mango puree to the egg yolks, whisking constantly. This step tempers the eggs. Once all 6 tbsp have been added to eggs, pour this all back in the hot pot (off the heat), continuing to whisk well so no eggs scramble.
Once the eggs are completely incorporated, turn heat back on low and add in butter until melted. Remove from heat and allow to cool.
Ingredients and Method for Greek Yogurt Chantilly Cream
- 1 1/2 cups Shamrock Farms Heavy Whipping Cream
- 1/4 full fat Greek Yogurt
- 1/4 tsp good vanilla
- 3 tbsp powdered sugar
To make the Chantilly, add heavy whipping cream, Greek yogurt and vanilla to a mixer on medium speed. Slowly add in powdered sugar and turn up the speed until stable peaks form ~ 2min. Refrigerate.
Ingredients and Method for Crepe Batter and putting it all together
- 1 cup all purpose or 00 flour
- 1 cup + more whole milk
- 1/4 cup Shamrock Farms Heavy Whipping Cream
- 2 tsp lime zest
- 1 tsp lemon zest
- 1 egg
- 2 tbsp canola oil + more
- Pinch of salt
- Butter for frying
To make the crepe batter start out with a large bowl. Mix in flour, citrus zest and pinch of salt. In another bowl whisk together the egg, 2 tbsp canola oil, milk and heavy whip.
Add the wet to the dry ingredients slowly, whisking well so no lumps form. This batter should be the consistency of very loose pancake batter, so add more milk as needed.
Heat a large nonstick skillet over medium heat with 1/2 tbsp butter and 1/2 tbsp canola. Once hot, add a ladle of the batter to the middle of the pan, swirling gently to spread out into a large circle. Flip after 2-3 min or when the underside becomes slightly golden. Cook for another minute or two and then place on a paper towel lined tray. *(I find using an offset spatula helps the flip go smoothly).
Make sure to re-grease the pan before making the next crepe.
Once the crepes are ready, put a heaping spoonful of Chantilly on one side then fold the crepe in half, and then in half again. Drizzle over the Mango Citrus Curd. Serve with chunks of mango and lime zest.
You got lots of fancy people to please? I know I love a good brunch party. For more inspo devoted to lavish events that are as decadent as they look – try some of these recs out!
- Warm Berry Coulis French Toast with Honey Coconut Whipped Cream
- Shakshouka with Butter Beans, Feta and Garlic Toast
- Leek and Potato Tart with Beet Soaked Apples
- Sautéed Strawberries with Whipped Ricotta and Pistachios
- Mimosas with Cherry, Lemon and Bourbon
