Dice the mango, taking care to keep its juice in the mixture, and add the lime juice. Put the mixture in a pre-heated non-stick frying pan (see above) with a spoonful of cane sugar. Leave to cook on a medium flame until the fruit is a bit caramelized. Leave to cool and then add the Amarenas, cut into little pieces. Make the batter as you would for regular crêpes or pancakes, and leave the mixture to rest for at least half an hour. Cook the crêpes (with a couple of spoonfuls of batter for each one) in a non-stick frying pan. Keep them warm. To add some extra flavor, I decided to add some grated lime rind to half the mixture and a sprinkling of ground tonka beans or vanilla essence in the other half.
To cook them I used a pan from the Greenline range by Ballarini, which has great non-stick properties so I didn’t have to add any fat to prepare the crêpes. Arrange the fruit on the mini crêpes and fold them in quarters. Decorate as you wish. I think these little finger food plates from Atmosfera Italiana are the perfect way to serve this treat. There are actually two types of crêpes, as I added Fabbri Amaretto Mini Topping to the ones flavored with tonka beans or vanilla essence, and then sprinkled them with chopped sugar-coated almonds. The other version was flavored with lime, so I added some Amarena syrup and they were truly mouth-watering!
You just have to try them!
Recipe by ANTONELLA