Mexican Coffee Liqueur Mango Blintzes

Ingredients

• 1½ cups milk
• 1½ cups flour
• 4 tbsp Amoretti® Mexican Coffee Liqueur Type Syrup
• 2 tbs cocoa powder
• 2 large eggs
• 2 tbsp butter, melted
• ½ tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• ¼ tsp salt

• 1 cup diced mango
• ½ cup macadamia nuts, chopped
• Amoretti® Dulce De Leche Syrup

• 1 cup heavy cream
• ¼ cup sour cream
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X

• butter
• Amoretti® Mango Syrup
• espresso powder

Directions

1. Whisk all crepe ingredients vigorously until the batter is completely smooth.
2. Allow the batter to rest in the refrigerator for at least 20 minutes before making your crepes.
3. Melt a little butter in a crepe pan or 8-inch non-stick skillet over medium low heat.
4. Add about 3 tbsp crepe batter to the pan and immediately swirl it around until the bottom of the pan is completely covered.
5. Cook the crepe until it is slightly moist on top and golden underneath.
6. Loosen the edges of the crepe, grip it with both index fingers and thumbs and gently flip it over in the pan.
7. Cook the second side for 1 minute longer, then transfer the cooked crepe to a plate to keep warm.
8. Repeat with the remaining batter.

9. In a small bowl, mix together diced mango and chopped macadamia nuts.
10. Place each crepe on a work surface, add 1 tbsp mango and macadamia mixture and 1 tsp Dulce de Leche Syrup in the center of the crepe.
11. Fold the end closest to you over the mixture, fold in the sides of the crepe, roll it up and place it on a plate, seam side down.
12. Repeat until all the crepes or all the filling are gone.

13. Whip the heavy cream, sour cream, and Madagascar Bourbon Vanilla in a large bowl until soft peaks form.
14. Cover and keep chilled until ready to use.

15. Melt 1 tbsp butter in a heavy skillet.
16. Place the blintzes seam side down and lightly brown them on both sides.
17. Place one or two blintzes on a plate and drizzle Mango Syrup over the blintzes.
18. Serve topped with the whipped cream mixture and dusted with espresso powder.