Ribbed crepes, mango chocolate

A surprising mix of flavors

Cédric Mouthon invites us into a new culinary experience based on a powerful flavor combo, mango and chocolate.

Here are all the details of his recipe !

Ingredients

Drying crepes rectangles:

  • 20 minutes in an oven preheated to 110 ° C

For the chocolate ganache:

  • 300 gr of chocolate
  • 150 gr of cream

More details

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