Thai Crepes with Papaya and Mango Filling Refined flour mixed with coconut milk and milk to make crepes, filled with papaya and ripe mango mixture. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 30 Apr 2016 in Recipes Course New Update " frameborder="0" allowfullscreen> Main Ingredients Refined flour (maida), Coconut milk Cuisine Thai Course Desserts Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Non Veg Ingredients list for Thai Crepes with Papaya and Mango Filling 150 grams Refined flour (maida) 100 millilitres Coconut milk 2 Eggs 125 millilitres Milk 2 tablespoons Castor sugar (caster sugar) for shallow frying Melted butter 2 tablespoons + FILLING 1 cup Papaya finely chopped 1 cup Ripe mango finely chopped 1 teaspoon Lemon juice + for dusting Icing sugar 1 tablespoon Method Break eggs in a bowl and whisk well. Add coconut milk and whisk again. Add milk and whisk till well blended. Set aside. Combine flour and castor sugar in another bowl. Mix and make a well in the centre. Add egg mixture slowly and keep whisking to make a smooth batter. Add butter and whisk well. Heat some butter in a non-stick pan. Pour ladleful of batter and spread into thin crepes. Shallow-fry till the underside turns light brown. Flip and shallow-fry till the other side also turns light brown. Remove the crepes on an aluminium foil and cover with an aluminium foil. To make filling, combine papaya and mango in a bowl and mix well. Add lemon juice and icing sugar and mix well. Place a crepe on an aluminium foil. Put generous amount of filling on one side, fold into a crescent and fold further into a square. Dust icing sugar on top and serve immediately. #Castor sugar (caster sugar) #Coconut milk #Eggs #Icing sugar #Lemon juice #Melted butter #Milk #Papaya #Refined flour (maida) #Ripe mango Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article