Easy Homemade Mango Crepe

Easy Homemade Mango Crepe

Easy Homemade Mango Crepe

Easy Homemade Mango Crepe

I have found French cuisine to be a little intimidating. Maybe it’s because of the complicated spellings and pronunciations of their names. Maybe it’s because of the sophistication of their presentation. Of course, there is the price. French-based cafes or restaurants are relatively less common than Italian food spots and they are usually at a higher price range. These are probably the reasons why I have kind of stayed away UNTIL I really got to know crepes. I came across this French specialty when I was in college and I liked it a lot. There is somethig comforting in the mellow flavors and textures blending in a mango crepe. I have to admit though that I didn’t know it to be a French dish. It was only when one dear friend pointed it out to me about three or four years ago when she treated me to a creperie in Manila. But then again, I found it too expensive and fancy so I still stayed away. It is funny how our fears keep us away from something, even to things as simple as food =p. I don’t know if I’m sounding kinda weird here but it’s true, hehe. Anyways, I got bolder in recent years and thought to myself, why not make it at home? And to my surprise, it is sooooo easy and affordable to make! We should be making and developing this further here in the Philippines.Easy Homemade Mango CrepeIt is always good to start with a classic, so before any flavor experimentations, I started with this homemade mango crepe. But if you want to use other fillings or add-ons, feel free to do so. Your imagination is the limit here. You can even turn it into something savory. Although traditionally, the French would use high-fiber flour like buckwheat instead of white flour for savory crepes, they also call galettes. However, that shouldn’t stop you from turing a white flour crepe into a savory snack. Probably add some bacon or tocino? Yum!Easy Homemade Mango CrepePRICES & WHERE TO BUY INGREDIENTS (Philippines Only)? Find out here.

Easy Homemade Mango Crepe
A French classic so easy and affordable to make at home. Experience the comforting flavors and textures in this homemade mango crepe.
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For the Crepe
  1. 3/4 cup Evaporated Filled Milk
  2. 1 large Egg
  3. 1/2 cup (63 g) All-Purpose Flour
  4. 2 tbsps (23 g) Golden Brown Sugar
  5. 1/4 tsp Fine Salt
  6. Butter for greasing the pan
For the Filling
  1. Ripe Mangoes (cubed)
  2. Condensed Filled Milk
  3. Thick Cream or All-Purpose Cream (chilled)
Instructions
  1. Combine 3/4 cup Evaporated Filled Milk, 1 large Egg, 1/2 cup (63 g) All-Purpose Flour, 2 tbsps (23 g) Golden Brown Sugar and 1/4 tsp Fine Salt in a blender until smooth (DO NOT OVERMIX!)
  2. Preheat a flat pan over medium heat and grease with butter
  3. Pour in 1/4 to 1/2 cup of the crepe batter in the middle of the pan and immediately spread it out by tilting the pan in a circular motion
  4. Use a flat spatula (ideally, wide and a little pointed in the end) to turn over the crepe once bottom is cooked
  5. Remove from pan once the second side is cooked and cool completely
  6. Fold the crepe into a half-circle and spread some cold cream all over the top surface
  7. Place mango cubes in the middle
  8. Fold the sides of the crepe into the center to form a triangle
  9. Drizzle with condensed milk (or other sauces of your choice like chocolate, caramel or peanut butter)
Notes
  1. This recipe will result to about 1 1/2 cup batter. The size of your crepe will be up to you and shall therefore determine how many yields this recipe will have. I like my crepes bigger so I use 1/2 cup batter for each crepe so I only get 3 crepes out of this recipe.
  2. Use your fingers to support the turning over of the crepe unless you know how to flip it by tossing while in the pan
  3. The amount of fillings or add-ons is completely up to you
  4. Of course, you can use whipped cream, ice cream or sundae to top your crepe
fully freely lesley http://www.thebuckEATlist.com/

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