Honeyed Avocado Crêpes with Mango Sauce

Ingredients

 * 1 ½ Tbsp Avocado honey, warmed
 * 1 Tbsp Powdered sugar
 * 1 tsp Lemon juice
 * 1/8 tsp Freshly ground nutmeg
 * Pinch of Salt
 * 8 oz California avocados, cut in 1/2-inch dice
 * ½ Cup French pastry cream
 * 4 Crepes, 8 inch
 * 1 Recipe of Mango Sauce
 * garnish Edible flowers
 * garnish Thinly sliced avocado
 * garnish Thinly sliced mango

Directions
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°F.

Transfer each warmed crepe to a serving plate; pour 1/4 cup Mango Sauce around each crepe. Garnish with flowers, sliced avocado and mango.

MANGO SAUCE

Peel and dice 2 mangos; puree in blender or food processor. Add lemon juice and sugar to taste.