Crepes with Mangoes
Prep. : 20 Mins
Cook. : 15 Mins
Total Time :
35 mins
Cuisine : Fusion
Servings : 2
Cornflour -3 Tbsp
Powdered sugar-2 tbsp
All-purpose flour-1/2 cup
Whole milk-1 cup (at room temp)
Large Eggs-2
Vanilla essence-1 tsp
Turmeric powder – 1/4th Tsp ( for a mangoey colour ??)
Melted regular Butter-2 tbsp
Thick Mango chunk-1 per crepe (watch the video to see how to cut)
Mango purée- of the remaining cut mango
Lime juice – 1 tsp
Fresh cream- 1/2 cup
Powdered sugar- 1 Tbsp
- Ensure all ingredients are at room temperature.
- Seive together cornflour, powdered sugar, all purpose flour & turmeric powder. Keep aside.
- In a separate bowl add milk, eggs & vanilla essence. Give a good mix.
- Now slowly add the liquid into the dry ingredients. Blend till well combined. Strain the batter to get a smooth consistency. Cover & refrigerate for atleast 30 mins.
- When ready to make to crepes, add melted butter while continuously stirring to avoid the butter from clumping up & give a good mix.
- Now heat a crepe pan (or a regular frying pan), grease the pan and wipe it dry. Add 1/4 th cup of the batter to the pan, swirl to spread thinly, cook for 2-3 minutes only one one side. When you see the top drying up, take it off the pan and take it out on a board or plate with the side that was in contact with the pan facing up! Let it cool.
- Peel the mango, slice the sides and cut into a rectangle piece. Make purée with the remaining bits by adding a dash of lime juice & some sugar if needed.
- Whip the fresh cream along with powdered sugar till you get thick peaks. (Feel free to use whipping cream as its easier to come together and stays thick. I just dont like what we get here??)
- Now for the final assembly, take a cooled crepe, add whipped cream in the centre, some mango purée on top and then place the mango slice on it. Repeat the layers of cream and purée and then fold like shown in the video. Slice from the centre and serve chilled or at room temp and enjoy the deliciousness of this light & creamy mango crepe.
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