Not long ago, I shared a recipe and video tutorial with you for Mango Crêpe Cake. If you haven’t check that out yet, simply click here. That is one stunning cake to be shared on special occasions. But for a more day to day dessert or treat, this Fresh Mango Crêpe 芒果法式薄餅 would be the perfect choice. Not only it has all the flavor from the Mango Crêpe Cake, but it’s much easier and less time consuming to prepare.
There’s a cafe on the Westside that sells crêpes that my kids and I loved so much! Whenever we visited the area, we always enjoy our afternoon tea there. But they are not cheap at all, charging at $8+ for a crêpe? That could easily be the price of a meal! So, for economic reason, I make them at home now. Best of all, I know what I’m putting into them and they are always wholesome! Watch the video tutorial and you’ll agree with me on how easy it is to prepare these crêpes.
As far as I’m concerned, I’m taking full advantage of this mango season! It’s way too short and I know I’ll be looking forward to these sweet, tender, and juicy Atulfo mangos when the season is all over! So, don’t wait any longer, go grab a basket of mangos and make these Fresh Mango Crêpe to share with your family! Thanks for stopping by today. Until next time, please take care and eat well!
Tools and Ingredients Used:
Crepe Pan (click here for more information)
Crepe Spreader (click here for more information)
Crepe Maker (click here for more information)
Ninja Blender (click here for more information)
Heavy Whipping Cream (Click here for more information)
OXO Egg Turner (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Kerrygold Butter (Click here for more information)
Core Bamboo 3-Piece Cutlery Set (Click here to see product information)
Fresh Mango Crêpe 芒果法式薄餅:
Makes: 12 filled Crêpes
Ingredients for the Mango Crêpes:
2 large eggs
3/4 cup whole milk
1/2 cup water
1/4 teaspoon kosher salt
1 cup all-purpose flour
3 tablespoons melted butter, plus more for greasing the pan
3 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons orange liqueur (I used Grand Marnier)
Ingredients for the fillings:
3 cups freshly whipped cream, recipe followed
Flesh from 4 mangos, cut into strips
Ingredients for garnish:
flesh from 1 mango, diced
3/4 cup freshly whipped cream
12 fresh mint leaves, optional
To Prepare the Crêpes:
In a blender, add all of the ingredients and blend for 10 seconds. Then, pour the batter into a large bowl and place in the refrigerator to let it rest for 1 hour. This allows the bubbles to subside so the crêpes will be less likely to tear during cooking.
Heat a 10-inch crêpe pan, or a non-stick pan on medium low heat. Add butter to coat and wipe off excess with paper towel. Pour 1/4 cup of batter into the center of the pan. Lift the pan and swirl to spread batter evenly. Or, use a crepe spreader, I personally love this tool. Cook for 2 minutes and flip the crêpe. Cook the other side for another 1 minute. Remove from heat to a serving plate to cool. Cook the remaining batter until all done, about 12 crepes.
To Assemble the Crêpes:
Place 1 crepe in the center of a plate. Pipe 2 tablespoons of whipped cream on the right side of the crêpe. Place 3 strips of fresh mango on top and cover with another 2 tablespoons of cream.
Gently fold the top and bottom 1/3 of the crêpe towards the center. Then, roll the crêpe from right to left, enclosing the fillings.
Top the filled crêpe with a dollop of fresh cream, some mango dices and a spring of fresh mint to garnish. Enjoy!
Ingredients for the Freshly Whipped Cream:
2 cups whipping cream, chilled
1/4 cup powdered sugar
1 teaspoon vanilla extract
To Prepare the Freshly Whipped Cream:
In the bowl of a stand mixer fitted with the whisk attachment (or with the electric hand held mixer), beat the cream, powdered sugar and vanilla extract together until medium peak form. I love medium peak with this cream for a softer and fluffier texture compared to stiff peak.