Peach Mango Crepe Recipe

Put flour and sugar in a mixing bowl.

In another bowl, mix together eggs, milk, water, and 1/3 cup melted butter. Pour this liquid mixture into the flour-sugar bowl, and whisk until well-incorporated, removing any lumps. Pour through a strainer to remove lumps. Set aside for 5 minutes.

Heat a crepe pan and brush with melted butter. Using a 1/4 or 1/3 cup measuring cup (depending on the size of your crepe pan), pour crepe mixture into the pan and rotate pan to distribute the mixture evenly. When bubbles appear, flip crepes to cook the other side.

Transfer to a plate and place a strip of wax paper on top. Repeat with the remaining mixture, stacking the crepes in between strips of wax paper for easy removal later on.

When crepes cool, place one crepe on a plate. Arrange some sliced mangoes and peaches on the bottom third of the crepe and roll, folding sides inwards.

Arrange crepes on the bottom of a glass dish. Top with whipped cream and drizzle chocolate syrup on top. Place in the chiller and serve very cold.