Sweet Mango Crêpes
Sweet Mango Crêpes are a light and delicious dessert that combines fresh mango flavor with raspberries and ginger. Easy, but so elegant on the plate!
Servings: 4
Calories: 501kcal
Ingredients
For the Crêpes
- 1 cup all-purpose flour
- 1 cup milk
- ½ cup water
- 2 eggs
- 2 tablespoons unsalted butter melted and cooled slightly
- ½ teaspoon vanilla extract
- 1 teaspoon sugar
- ¼ teaspoon kosher salt
For Filling and Assembly
- 2 mangoes
- 1 tablespoon brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground ginger
- 2 ounces gingersnap cookies
- 2 tablespoons unsalted butter for cooking crêpes
- 3 ounces fresh raspberries
- Whipped cream for assembly and topping
Instructions
- In a blender, combine all crêpe ingredients. Blend for 10-15 seconds, until fully combined. The batter should be much thinner than pancake batter—closer to the consistency of heavy cream.
- Let the batter rest for at least 30 minutes and up to 24 hours. Put batter into the refrigerator if you are not using right away.
- While the crêpe batter is resting, peel each mango, and chop the flesh into small chunks.
- Put the mango chunks into a small saucepan with brown sugar, vanilla extract, ginger, and 2 tablespoons of water.
- Bring to a simmer, and cook for 2-3 minutes, until mango cubes have softened and sugar has dissolved. Set aside to cool.
- Now chop gingersnaps, either with a knife or by putting them into a ziplock baggie and crushing with a rolling pin or meat mallet.
- After resting the crêpe batter, give it another pulse in the blender.
- Now heat a 9- or 10-inch crêpe pan or nonstick skillet on medium heat, cut off a sliver of butter, and swirl it around your pan. Use a paper towel to coat the pan evenly.
- Pour about ¼ cup of batter directly in the center of the pan, then quickly lift the pan up and roll your wrist around as you hold it, so that the batter spreads out in a thin even layer over the pan.
- Cook without disturbing the crêpe until you see the edges beginning to brown, then use a non-scratch spatula to flip your crêpe and cook the other side. You can use your spatula to peek if you need to—you want the bottom to be golden brown in spots. Keep an eye on your heat—the crêpes should take about 1 minute to cook on the first side, and 30 seconds or so on the second side.
- Repeat with the rest of the batter, including buttering the pan between each crêpe.
- As you finish your crêpes, stack them on a plate separated by squares of wax paper or parchment paper.
- Once crêpes are done, it’s time to fill them. Lay out one crêpe on a cutting board or plate and fill with a layer of whipped cream, then ¼ of the mango filling, then 4-5 raspberries.
- Roll up crêpe like a cigar, or fold into triangles.
- Top with additional whipped cream and raspberries, then sprinkle with chopped gingersnaps. Serve immediately.
Notes
Note: You will have more crêpes than you need for the amount of filling in this recipe.
Make-Ahead Instructions:
Crêpes will keep for several days in the refrigerator in a ziplock bag or airtight container. And, you can freeze crêpes for up to 3 months. Use a piece of parchment or wax paper between each crêpe so that they don’t stick together, then put in a ziplock bag or airtight container. If you freeze them, thaw in the refrigerator before using. Then heat it gently in the microwave for 15-30 seconds before filling. You can also make the mango crêpe filling and crush the gingersnaps ahead of time—but wait until you’re ready to serve to put it all together. Expert Tip:
The best way I have found to peel a mango is to use a glass. First, cut each lobe off a mango lengthwise, avoiding the pit in the center. Take one lobe, and push the edge of a tall glass in between the mango flesh and peel. Push down until mango flesh has detached from the peel and fallen into the glass. Repeat with second lobe. You can use a knife to get at any remaining flesh around the pit, but avoid any parts that are too fibrous.
Crêpes will keep for several days in the refrigerator in a ziplock bag or airtight container. And, you can freeze crêpes for up to 3 months. Use a piece of parchment or wax paper between each crêpe so that they don’t stick together, then put in a ziplock bag or airtight container. If you freeze them, thaw in the refrigerator before using. Then heat it gently in the microwave for 15-30 seconds before filling. You can also make the mango crêpe filling and crush the gingersnaps ahead of time—but wait until you’re ready to serve to put it all together. Expert Tip:
The best way I have found to peel a mango is to use a glass. First, cut each lobe off a mango lengthwise, avoiding the pit in the center. Take one lobe, and push the edge of a tall glass in between the mango flesh and peel. Push down until mango flesh has detached from the peel and fallen into the glass. Repeat with second lobe. You can use a knife to get at any remaining flesh around the pit, but avoid any parts that are too fibrous.
Nutrition
Calories: 501kcal | Carbohydrates: 72g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 146mg | Sodium: 249mg | Fiber: 5g | Sugar: 34g
