Mango Crepes A La Mode Food
MANGO CREPE
Make and share this Mango Crepe recipe from Food.com.
Provided by fawn512
Categories Breakfast
Time 1h15m
Yield 1 9x13
Number Of Ingredients 13
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
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
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, 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
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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- In a blender, combine the flour, milk, water, eggs, butter, vanilla and salt and pulse for 20 seconds. Place the crepe batter in fridge for 1 hour, which allows the bubbles to settle down. (If you don't have an extra hour, it's not a huge deal. I made these without waiting)
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