Mango Coconut Crepes

You would think that by now, the excitement over mangoes would have died down, but no. It hasn’t. At least not yet. So to continue our mango series, today I  am sharing with you these delectable mango crepes. It all happened after I binge-watched Tasty videos! Have you too fallen down the rabbit hole that is tasty videos? There was one video where they made  purple dragon fruit crepes and assembled a gorgeously bright crepe cake. Since I have some mangoes, I decided to substitute them for what would have been dragon fruit. The rest, as they say, is history. These crepes are made with fresh mango puree, soft and buttery and are served with a scoop of mango ice-cream and a spoonful of coconut cream. Summer dessert couldn’t get any better.

What you will need:

1 C. Flour, sifted

1 C. Mango puree

1 C. Milk

1 Tbsp. Sugar

2 Eggs

2 Tbsp. Margarine, melted

1/2 Tsp. Nutmeg

1/2 Tsp. Vanilla

Oil for frying

 

Observations:

I used coconut milk in the crepes. You can use any milk that is readily available to you. Make sure the mangoes you are pureeing are fully ripe.

Method

  1. Combine all ingredients in a blender and blend till smooth. Pour blended crepe batter in a bowl and set aside.
  2. Place nonstick pan on medium-low heat. Brush pan with oil and let the oil heat.
  3. Use a 1/3 cup to scoop up the batter and pour it in the pan.
  4. Let the crepe fry till the edges turn golden brown.
  5. Flip the crepe using a spatula and let the other side cook as well. It will take about 1 minute.
  6. Remove from fire.
  7. Repeat process till all batter is used up.
  8. Refrigerate the crepes till completely cool. Makes 8-9 crepes.
  9. To assemble, fold crepes and place on plate. dust with powdered sugar. Add a scoop of mango ice-cream. Sprinkle with coconut cream. Finish off with raisins.

Serve immediately.

 

PS: This recipe is adapted from Martha Stewart’s Simple Crepes recipe.

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