Mango Espresso Crepes Recipes

MANGO CREPES A LA MODE

Steps:

• Blend flour, water, milk, eggs, 4 teaspoons vegetable oil, salt, and sugar together in a mixing bowl using an electric mixer until smooth. Cover and refrigerate for 1 hour.
• Heat a crepe pan or skillet over medium heat. Brush with remaining 1 teaspoon oil. Stir batter well before pouring about 5 tablespoons into the heated pan to form a very thin coat. Cook crepe until set and bubbles start to appear on the surface, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe onto waxed paper. Repeat with remaining batter, being careful not to stack crepes until completely cooled.
• Heat a saucepan over medium-high heat. Pour in orange juice and sugar. Bring to a boil; add mangoes, cinnamon, and vanilla extract. Return to a boil and cook for 2 minutes; set aside to cool.
• Lay crepes on a flat, clean surface. Add mango filling to each and roll like a cigar. Place on a dessert plate; top with vanilla ice cream and chocolate syrup.

MANGO CREPE

Steps:

• Crepe batter: (from Bread flour to vanilla).
• Stir all ingredient until smooth. Strain.
• Let sit 30 minute.
• Cook, as thick as possible, until golden brown on Medium heat.
• Sauce: Whisk egg, sugar until stiff and fluffy.
• Fold whipped cream (soft peak) and add grand marnier/curacao.
• Assemble: Crepe - peaches/mango - top with remaining cream ( I place mine in 9x13 pyrex dish).
• Pour Prepared sauce on top.
• Bake 450F/232C for 5 min or until the top is light brown.
• Dust with confectioner's sugar before serve.

MANGO CREPES

Steps:

• To make crepes: put milk, egg, cognac, melted butter and vanilla in blender.
• Add dry ingredients.
• Blend well.
• Let batter rest for 30 minutes to 1 hours in the fridge.
• Lightly butter small fry pan and heat to medium.
• Add enough batter to thinly cover bottom of pan.
• Cook until lightly browned.
• Carefully turn and cook other side.
• Layer crepes between sheets of paper towel to keep warm.
• For filling: cream butter and sugar together.
• Divide mixture evenly between crepes, spreading almost to the edge.
• Fold drained mango into whipping cream.
• Spoon equal amounts down the center of each crepe.
• Roll up folding ends in as you go.
• Place seam side down in casserole.
• Sprinkle with extra sugar.
• Place under broiler for 3 to 4 minutes until sugar turns golden.
• Serve with an extra dollop of whipped cream and slice of mango for garnish.

MANGO ESPRESSO CREPES

Steps:

• Make the crepes.
• Whisk together all ingredients in a bowl.
• Heat a skillet and coat with non-stick cooking spray.
• Ladle in about 80ml of the batter in swirl around to coat the skillet evenly.
• Cook for 30-45 seconds or until the top is dry.
• Loosen the sides with a spatula and flip.
• Cook for another 30 seconds.
• Cook the filling.
• Peel and cut the mangoes into 1/2" cubes.
• Combine mangoes with all other ingredients in a non-stick pan and cook over low heat for about 15-20 minutes.