Makes 4 servings
1-1/2 tablespoons avocado honey, warmed
1 tablespoon powdered sugar
1 teaspoon lemon juice
1/8 teaspoon freshly ground nutmeg
pinch of salt
1 California avocado, cut in 1/2-inch dice (about 8 ounces)
1/2 cup French pastry cream
4 8-inch crepes
Mango Sauce (recipe follows)
edible flowers for garnish
thinly sliced avocado for garnish
thinly sliced mango for garnish.
Mix honey with next four ingredients. Fold honey mixture into diced avocado; reserve.
To assemble crepes, spread 2 tablespoons pastry cream on each crepe, leaving a 1-inch border around top edges and about 2-inches on the bottom edges.
Distribute one-fourth of reserved avocado mixture evenly along center of crepes in the shape of a cone. Fold one side over the other to form a cone. Fold tip end under Place on a parchment-lined sheet pan
Warm for 5 minutes at 350 degrees F. Transfer each warmed crepe to a serving plate. Pour 1/4 cup Mango Sauce around each crepe.
Garnish with flowers and sliced avocado and mango.
Mango Sauce
Makes 4 servings
2 mangos
lemon juice to taste
sugar to taste
Peel and dice 2 mangos; puree in blender or food processor. Add lemon juice and sugar to taste.