Honeyed Avocado Crêpes with Mango Sauce

Warm the avocado honey in a small bowl until it reaches a pourable consistency, approximately 1-2 minutes.

In a medium mixing bowl, combine the warmed avocado honey, powdered sugar, lemon juice, freshly ground nutmeg, and salt; whisk until smooth and fully incorporated.

Gently fold the diced California avocados into the honey mixture, being careful not to break the avocado pieces; ensure even coating with the honey mixture.

Lay the crêpes flat on a clean work surface and spread approximately 2 tablespoons of French pastry cream down the center of each crêpe.

Divide the honeyed avocado mixture evenly among the four crêpes, spooning it over the pastry cream layer.

Fold each crêpe in half, then in half again to form a triangle, or roll gently to enclose the filling.

Arrange the filled crêpes on individual serving plates and drizzle the Mango sauce around and over the top of each crêpe.

Serve immediately while the crêpes are still warm and the avocado mixture maintains its texture.