They are wonderful wafer-thin French pancakes. The word crepe refers both to the individual pancake and the filled creation. Crepes can be made both sweet and savory. Most of the crepe are filled with vegetables or fruits and then drizzled with some type of syrup. Sometime they are also filled some fruit sauce.
For me and my hubby, we can eat mangoes in any form, Love it so much. Most of the time we make mango milkshake, mango smoothies, mango ice-cream, mango puree for chapattis and many more. Now days mango crepes are also included in this list. They really taste delish. They can be done in both frozen and fresh mango. In winter mango crepes can be done with canned mango puree also.
This is my contribution for this month’s WBB – Mango Madness. Arundati of Escapades is hosting this month's event.
All-purpose flour - 1 cup
Eggs - 2
Low-fat milk - 1/2 cup
Water - 1/2 cup
Salt - 1/4 teaspoon
Melted butter - 2 tablespoons
For Mango puree:
Fresh mangoes – 1 cup (skin removed)
Sugar – 1 tablespoon
For Filling and Topping:
Small Cubes of mangos – 1/ 2 cup
Whipped cream and Cherries
1. Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth. Puree the mangoes and sugar to a smooth paste and set it aside.
2. Heat a frying pan to medium. Give it a very light spray of cooking oil. Pour the crepe mixture onto the heated surface. Tilt the pan with a circular motion so that the batter coats the surface evenly. (Like making appam) It should be very thin.
3. Cook each side until the golden brown (about 2 minutes for first side one and 1 minute for side 2). Gently remove and place on a
Plate. Place waxed paper between cooked crepes to prevent sticking.
4. Now pour the mango puree on a plate, fill the crepe with mango peaces and fold it, place it in the mango puree. Top it with fresh whipped cream.