Mango Crepes A La Mode Food

MANGO CREPE

Mango Crepe image

Make and share this Mango Crepe recipe from Food.com.

Provided by fawn512

Categories Breakfast

Time 1h15m

Yield 1 9x13

Number Of Ingredients 13

Ingredients

150 g bread flour
375 g milk
113 g cream
75 g eggs
37 1/2 g egg yolks
1 1/2 g salt
30 g sugar
3 g vanilla
7 pieces mangoes (i use canned peaches, and slice them thinly) or 7 pieces peaches (i use canned peaches, and slice them thinly)
150 g egg yolks (7.5 yolks)
83 g confectioners' sugar
300 g whipping cream (36% fat, whipped until soft peak)
15 g Grand Marnier or 15 g Curacao

Steps:

Crepe batter: (from Bread flour to vanilla).
Stir all ingredient until smooth. Strain.
Let sit 30 minute.
Cook, as thick as possible, until golden brown on Medium heat.
Sauce: Whisk egg, sugar until stiff and fluffy.
Fold whipped cream (soft peak) and add grand marnier/curacao.
Assemble: Crepe - peaches/mango - top with remaining cream ( I place mine in 9x13 pyrex dish).
Pour Prepared sauce on top.
Bake 450F/232C for 5 min or until the top is light brown.
Dust with confectioner's sugar before serve.

Nutrition Facts : Calories 4049.8, Fat 205.9, SaturatedFat 111.8, Cholesterol 3169.1, Sodium 1126, Carbohydrate 475.2, Fiber 5.1, Sugar 293, Protein 80

MANGO CREPES

Mango Crepes image

This is one of Pete Luckett's recipes. He is the owner of Pete's Frootique here in Halifax and his recipes are usually very good. Have not tried it yet but want to post it for safe keeping. It does not state the number of servings so I am guessing at 4. Also feel that fresh peaches could be subtituted for the mango. Preparation time does not include chilling in the fridge.

Provided by waynejohn1234

Categories Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup milk
1 egg
1 teaspoon cognac
1 teaspoon melted butter
1/2 teaspoon vanilla
1/2 cup flour
1 tablespoon white sugar, fine if possible
1 pinch salt
3 tablespoons butter, at room temperature
6 tablespoons sugar
1 cup heavy cream, whipped
2 cups mangoes, cut in bite-size pieces and drained

Steps:

To make crepes: put milk, egg, cognac, melted butter and vanilla in blender.
Add dry ingredients.
Blend well.
Let batter rest for 30 minutes to 1 hours in the fridge.
Lightly butter small fry pan and heat to medium.
Add enough batter to thinly cover bottom of pan.
Cook until lightly browned.
Carefully turn and cook other side.
Layer crepes between sheets of paper towel to keep warm.
For filling: cream butter and sugar together.
Divide mixture evenly between crepes, spreading almost to the edge.
Fold drained mango into whipping cream.
Spoon equal amounts down the center of each crepe.
Roll up folding ends in as you go.
Place seam side down in casserole.
Sprinkle with extra sugar.
Place under broiler for 3 to 4 minutes until sugar turns golden.
Serve with an extra dollop of whipped cream and slice of mango for garnish.

COCONUT CREPES WITH FRESH MANGOES

Coconut Crepes with Fresh Mangoes image

Coconut crepes, dusted with confectioners' sugarand served with mango, arean Indian dessert similar tothe French classic. They canbe prepared a day in advance.

Provided by Martha Stewart

Categories Food & Cooking Crepe Recipes

Yield Makes 12

Number Of Ingredients 11

Ingredients

1 3/4 cups unsweetened coconut milk
3 large eggs
3 tablespoons superfine sugar
3/4 teaspoon ground cardamom
1/8 teaspoon salt
3/4 cup all-purpose flour
1/2 cup plus 2 tablespoons, freshly grated or desiccated coconut
1/4 cup whole milk
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 fresh mangoes, peeled, pitted, and sliced into thin wedges, for serving
Confectioners' sugar, for dusting

Steps:

Preheat oven to 200 degrees. Line a baking sheet with several layers of paper towels; set aside. In a large bowl, whisk together coconut milk, eggs, superfine sugar, cardamom, and salt. Whisk in flour, coconut, and whole milk.
Heat a 10-inch nonstick skillet or crepe pan over medium heat. Using a paper towel, rub inside of skillet with a thin coating of butter. Pour about 1/4 cup batter into center of pan, tilting and swirling to evenly coat bottom with a thin layer; pour any excess batter back into bowl.
Cook until crepe is golden on bottom and top is almost dry, 1 to 2 minutes. Using a spatula, flip crepe, and cook until golden, about 30 seconds. Invert crepe onto prepared baking sheet, and keep warm in oven. Repeat with remaining batter, rubbing pan with more butter before making each crepe.
Brush butter over tops of warm crepes. Place a few slices of mango on each. Fold, or roll crepes to enclose. Place on a serving platter. Dust with confectioners' sugar. Serve with any remaining mango slices on the side.

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