Ingredients
- 1 tsp butter shopping list
- 6 ripe pawpaws, skinned and cubed shopping list
- 1 tbsp sugar shopping list
- juice of lemon or lime shopping list
- 1 cup fresh, whipped cream shopping list
- Crepes: shopping list
- 1 cup flour shopping list
- pinch of salt shopping list
- 2 eggs plus 1 egg yolk shopping list
- 1 ¼ cups milk shopping list
- 1 Tbsp melted butter or oil shopping list
- 1/3 cup white vegetable shortening shopping list
How to make it
- Make the filling. Heat the butter in a small saucepan, add the pawpaw cubes, sugar and lemon juice and toss them in the butter for a minute or two, until they are just warm. Put aside. To make the crepes, sift the flour and salt into a mixing bowl. Make a hollow in the center and into it put the eggs, egg yolk and half the milk. Stir, using a wooden spoon, and gradually draw in the flour from around the sides of the bowl. Beat well to form a smooth batter, then add the rest of the milk and the melted butter or oil. Mix thoroughly. Pour the batter into a jug with a pouring spout. Melt the vegetable shortening in a small saucepan. Heat a crepe pan, pour in a little of the hot fat, and follow it quickly with about 2 Tbsp of batter, poured into the center of the hot pan. Tip the pan so that the batter runs over the surface to make a thin crepe. Cook over moderate heat to brown the underside, then turn. Repeat with each crepe. Keep the crepes warm in a low oven until ready to serve. Put a Tbsp of the pawpaw mixture on one half of each crepe, top with a dollop of whipped cream, fold, and serve with lemon quarters (optional).
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