Method

• 1.
  Place the flour, egg, egg yolk, milk and a pinch of salt in a food processor and mix until smooth. Set aside for 30 minutes to rest, then stir in the melted butter.
• 2.
  Brush an 18cm crepe or small frypan with melted butter and place over medium-high heat. Pour in a little of the batter and swirl to coat the base. Cook for 1-2 minutes or until bubbles appear on the surface, then flip and cook the other side. Transfer to a plate and repeat with remaining batter, stacking the crepes between layers of baking paper.

• 3.
  Preheat the oven to 180°C.
• 4.
  Place the mango butter, yoghurt and lemon zest in a bowl and beat to combine. Divide the filling between 12 crepes, then fold each crepe into quarters. Place in a shallow, greased baking dish, cover with aluminium foil and place in the oven for 5-6 minutes to warm through.
• 5.
  Meanwhile, to make the Cointreau sauce, place the sugar, lemon and orange zest and 1/2 cup (125ml) water in a saucepan over medium heat and stir to dissolve the sugar. Bring to the boil, then reduce heat to low and simmer for 2-3 minutes. Remove from the heat and stir in the Cointreau.
• 6.
  Place two warm crepes on each serving plate and drizzle with the sauce. Garnish with the citrus zest and serve with a dollop of cream, if desired.