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Ingredients
- 1 c. Whipping cream
- 2 Tbsp. Granulated sugar
- 2/3 c. Alize'
- 2 x Mangoes, peeled and pit removed
- 2 x Passion fruit
- 18 x Crepes
Directions
- This recipe turned out just as good as it sounds. I will not post the crepe batter recipe as it is pretty standard, but if anyone needs it, let me know. I couldn't find any passion fruit so subbed Papaya. Garnished the plates with slices of fresh pineapple.
- "Alize' is a French cognac and passion fruit liqueur which has so much fruit it must be refrigerated after opening. When you buy passion fruit, look for ones which have a tropical fragrance and a wrinkled outer skin to ensure ripeness."
- Preheat oven to 350 F. (180 C). Whip cream till it holds its shape. Beat in sugar and 1/3 c. Alize' and continue to beat till cream holds hard peaks.
- In food processor or possibly blender, puree both mangoes till still slightly chunky. Combine with the pulp and seeds of one passion fruit. Fold into Alize' flavoured cream.
- Fold crepes in half and reheat on cookie sheet for three min or possibly till hot. Place 2 tablesp. (25 ml) mango mix into center of warmed crepe and fold over, creating a triangle. Combine pulp of second passion fruit with remaining Alize' and spoon over each crepe.
- Serves six.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 902g | |
| Calories 1155 | |
| Calories from Fat 426 | 37% |
| Total Fat 48.48g | 61% |
| Saturated Fat 28.12g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 183mg | 8% |
| Potassium 2179mg | 62% |
| Total Carbs 187.46g | 50% |
| Dietary Fiber 54.2g | 181% |
| Sugars 120.45g | 80% |
| Protein 14.3g | 23% |
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